Herb-Roasted Root Vegetables

Name: Herb-Roasted Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb carrots, peeled and cut into 1-inch chunks; 1 lb parsnips, peeled and cut into 1-inch chunks; 1 lb sweet potatoes, peeled and cut into 1-inch chunks; 1 red onion, cut into 1-inch wedges; 1/4 cup olive oil; 2 tbsp pure maple syrup; 4 garlic cloves, minced; 2 tsp fresh rosemary, finely chopped; 2 tsp fresh thyme leaves; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1 tbsp balsamic vinegar (optional); 2 tbsp fresh parsley (for garnish), chopped

A colorful medley of seasonal root vegetables roasted with aromatic herbs and a touch of maple sweetness. This versatile side dish features tender, caramelized vegetables with crisp edges and a satisfying earthy flavor that pairs beautifully with almost any main course.

50 minEasyServes 6180 cal/serving

AmericanSideOvenVeganVegetarianHigh FiberGluten-FreeDairy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

1 lb carrots, peeled and cut into 1-inch chunks
1 lb parsnips, peeled and cut into 1-inch chunks
1 lb sweet potatoes, peeled and cut into 1-inch chunks
1 red onion, cut into 1-inch wedges
1/4 cup olive oil
2 tbsp pure maple syrup
4 garlic cloves, minced
2 tsp fresh rosemary, finely chopped
2 tsp fresh thyme leaves
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 tbsp balsamic vinegar (optional)
2 tbsp fresh parsley (for garnish), chopped

Instructions

1

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
2

In a large bowl, combine the 1 lb peeled and cut into 1-inch chunks carrots, 1 lb peeled and cut into 1-inch chunks parsnips, 1 lb peeled and cut into 1-inch chunks sweet potatoes, and 1 cut into 1-inch wedges red onion.
3

In a small bowl, whisk together the 1/4 cup olive oil, 2 tbsp pure maple syrup, 4 minced garlic cloves, 2 tsp finely chopped fresh rosemary, 2 tsp fresh thyme leaves, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
4

Pour the oil mixture over the vegetables and toss until all pieces are well coated.
5

Spread the vegetables in a single layer on the prepared baking sheet, ensuring they're not overcrowded (use two sheets if necessary).
6

Roast in the preheated oven for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.
7

If using, drizzle with 1 tbsp balsamic vinegar (optional) during the last 5 minutes of roasting.
8

Remove from oven and garnish with fresh 2 tbsp chopped fresh parsley (for garnish) before serving.

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Questions

How long does Herb-Roasted Root Vegetables take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 6 (40 minutes): "Roast in the preheated oven for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges."

What temperature do I cook Herb-Roasted Root Vegetables at?

For Herb-Roasted Root Vegetables, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 40 minutes, in step 6.

What should Herb-Roasted Root Vegetables look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until all pieces are well coated. Step 6: cook until vegetables are tender and caramelized at the edges.

Is there a substitute for maple syrup in Herb-Roasted Root Vegetables?

The entry for Herb-Roasted Root Vegetables calls for 2 tbsp pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

How long does Herb-Roasted Root Vegetables keep?

Refrigerate what is left of Herb-Roasted Root Vegetables within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

One Pot Chicken & Rice main
Grilled Steak and Sweet Potato Power Bowl main
Sheet Pan Sausage and Peppers main

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