How to Make Herbed Roasted Vegetables - A Step-by-Step Guide

There's nothing quite like the comfort and warmth of a hearty roasted vegetable dish. Whether it's a side dish for a holiday feast or a main course for a weeknight dinner, herbed roasted vegetables are always a crowd-pleaser. This recipe takes simple, fresh vegetables and elevates them with a blend of savory herbs and a touch of olive oil, resulting in a dish that is both satisfying and nutritious.

One of the best things about this recipe is its versatility. You can use any combinatio...

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Ingredients

  • 2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)
  • 2 carrots, cut into 1-inch chunks
  • 1 medium parsnip, peeled and cut into 1-inch pieces
  • 1 medium red onion, quartered
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper. Drizzle over vegetables, tossing to coat.
  • Cover with foil. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender.