Side Dishes > Roasted Vegetables > Root Vegetables (Roasted) > Roasted Potatoes Recipe (Herbed)

Herb-Roasted Root Vegetables

A simple and flavorful side dish featuring a medley of roasted root vegetables tossed with fresh herbs. Perfect for any occasion!

Prep Time
20 minutes
Cook Time
40 minutes
Servings
6-8
Ingredients
  • 1.5 lbs Potatoes (Yukon Gold or Russet)
  • 1 lb Carrots
  • 1 lb Sweet Potatoes
  • 1 medium Red Onion
  • 2 tablespoons Fresh Rosemary
  • 2 tablespoons Fresh Thyme
  • 4 cloves Garlic
  • 1/4 cup Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Preparation

Preheat your oven to 400°F (200°C). Wash and scrub all the vegetables thoroughly. Peel the carrots and red onion. You can leave the skin on the potatoes and sweet potatoes for added nutrients and texture, if desired.

Chopping the Vegetables

Cut the potatoes, sweet potatoes, carrots, and red onion into roughly 1-inch pieces. Try to keep the pieces relatively uniform in size to ensure even cooking.

Seasoning

In a large bowl, combine the chopped vegetables, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Toss well to ensure all the vegetables are evenly coated with the oil and seasonings.

Roasting

Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will cause the vegetables to steam rather than roast. If necessary, use two baking sheets. Roast for 35-45 minutes, or until the vegetables are tender and slightly browned, flipping halfway through for even cooking. Check for doneness by piercing a potato or carrot with a fork; it should be easily pierced.

Serving

Remove the roasted vegetables from the oven and let them cool slightly before serving. Serve warm as a side dish. Garnish with extra fresh herbs, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 120, Carbohydrates: 18g, Protein: 2g, Fat: 5g

Other Considerations for Nutrition

Nutritional values may vary based on specific ingredients used and portion sizes. Roasting vegetables with skin on (where appropriate) increases fiber content.

← Herb-Roasted Root Vegetables Honey Glazed Carrots →

FAQ

  • Can I use different root vegetables?

    Yes, feel free to substitute or add other root vegetables such as parsnips, turnips, or beets. Adjust the cooking time accordingly, as some vegetables may cook faster than others.
  • Can I use dried herbs?

    Yes, you can use dried herbs if fresh herbs are not available. Use about 1 teaspoon of each dried herb for this recipe. Keep in mind that the flavor of dried herbs is more concentrated, so use less.
  • How do I prevent the vegetables from sticking to the baking sheet?

    You can line the baking sheet with parchment paper or aluminum foil for easy cleanup and to prevent sticking. Alternatively, ensure the vegetables are well-coated with olive oil.
  • Can I prepare this ahead of time?

    You can chop the vegetables ahead of time and store them in the refrigerator for up to 24 hours. Toss with the oil and seasonings just before roasting.