Side Dishes > Roasted Vegetables > Cruciferous Vegetables (Roasted) > Roasted Broccoli Recipe (with Garlic)

Herb-Roasted Root Vegetable Medley

A vibrant and flavorful side dish featuring a mix of roasted root vegetables infused with aromatic herbs. This recipe is perfect for showcasing seasonal produce and adding a touch of warmth to any meal.

Prep Time
15 minutes
Cook Time
30-35 minutes
Servings
6
Ingredients
  • 2 medium, peeled and chopped Carrots
  • 2 medium, chopped Potatoes (Yukon Gold or Red)
  • 1 large, peeled and chopped Sweet potato
  • 1 medium, quartered Red onion
  • 3 tablespoons Olive oil
  • 2 teaspoons, chopped Fresh rosemary
  • 2 teaspoons, chopped Fresh thyme
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Preheating the Oven

Preheat oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or spraying it with cooking spray.

Preparing the Vegetables

Wash and chop all the vegetables into evenly sized pieces, about 1-inch chunks. This ensures they cook at the same rate. Place the chopped vegetables in a large bowl.

Seasoning the Vegetables

Drizzle the vegetables with olive oil. Add the chopped fresh rosemary, thyme, garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings. Make sure the herbs are well distributed for maximum flavor.

Roasting the Vegetables

Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan. Roast for 30-35 minutes, or until the vegetables are tender and slightly browned, flipping halfway through. The vegetables should be easily pierced with a fork.

Serving

Remove the roasted root vegetables from the oven and serve immediately. They are delicious on their own or as a side dish with roasted meats or poultry. A sprinkle of fresh parsley or a drizzle of balsamic glaze adds a nice finishing touch.

Nutrition Facts Estimated per 100g of product

  • Calories: 85
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 70mg
  • Carbohydrates: 14g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 1.5g

Other Considerations for Nutrition

The nutritional values can vary depending on the specific types and amounts of root vegetables used. Adding more olive oil will increase the fat content.

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FAQ

  • Can I use other root vegetables?

    Absolutely! Feel free to add other root vegetables like parsnips, turnips, or beets. Adjust the roasting time as needed to ensure they are cooked through. Root vegetables are very versatile.
  • Can I use dried herbs instead of fresh?

    Yes, you can use dried herbs, but reduce the amount by half since dried herbs are more potent. Fresh herbs provide a brighter, more vibrant flavor, but dried herbs are a good substitute.
  • How do I store leftovers?

    Store leftover roasted root vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Reheating them in a skillet with a little olive oil can help crisp them up.