Herb-Roasted Root Vegetables with Rosemary and Thyme

A delightful and hearty dish featuring a medley of roasted root vegetables seasoned with fresh herbs, perfect for any occasion.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Side Dish, Vegetable

Cuisine: American, Comfort Food

Calories: 180

Ingredients Method Notes

Ingredients

Root Vegetables

4 cups mixed root vegetables (carrots, potatoes, parsnips) Can substitute with other root vegetables like sweet potatoes, beets, or turnips.

Seasoning

2 tablespoons olive oil For tossing the vegetables.
3 cloves garlic, minced Enhances the flavor.
1 tablespoon fresh rosemary, chopped Or 1 teaspoon dried rosemary.
1 tablespoon fresh thyme, chopped Or 1 teaspoon dried thyme.
to taste Salt and pepper For seasoning.

Optional Topping

to taste grated Parmesan cheese For a cheesy twist.

Method

Preparation

Preheat your oven to 425°F (220°C).
Peel and chop the root vegetables into even-sized pieces (about 1-2 inches).
In a large bowl, toss the chopped vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper until well-coated.
Spread the seasoned vegetables in a single layer on a baking sheet.

Roasting

Roast in the oven for about 30-35 minutes, or until the vegetables are tender and caramelized. Toss halfway through cooking.
If desired, sprinkle grated Parmesan on top just before taking them out of the oven.

Serving

Serve warm alongside your main dish or enjoy as a delightful snack.

Notes

You can prep the veggies and keep them covered in the fridge for a few hours before roasting. Roasting a whole bulb of garlic alongside for a sweet addition is recommended. Store leftovers in an airtight container in the fridge for up to 3 days.