Herb-Roasted Root Vegetables
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.
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
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1
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
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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.
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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.
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4
Pour the oil mixture over the vegetables and toss until all pieces are well coated.
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5
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they're not overcrowded (use two sheets if necessary).
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6
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.
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7
If using, drizzle with 1 tbsp balsamic vinegar (optional) during the last 5 minutes of roasting.
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8
Remove from oven and garnish with fresh 2 tbsp chopped fresh parsley (for garnish) before serving.