Herb Roasted Vegetables
Golden oven roasted potatoes, carrots, parsnip, and red onion with garlic, thyme, and sage.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Sharp knife
Ingredients
Main Ingredients
- 14 oz small potatoes about 10, skin on, halved if large
- 2 medium carrots peeled and cut into bite sized pieces
- 1 large parsnip about 8 oz, peeled and cut into bite sized pieces
- 1 large red onion about 7 oz, cut into wedges
- 5 cloves garlic smashed
- 5 sprigs fresh thyme
- 3 sprigs fresh sage
- 4 tbsp extra virgin olive oil
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley finely chopped, for garnish
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F.
- Prep. Scrub the vegetables, halve large potatoes, and chop the carrots, parsnip, and onion.
- Toss. Mix the vegetables with the garlic, herbs, oil, salt, and pepper until glossy.
- Spread out. Pour onto a large baking sheet in one even layer.
- Roast. Cook 30 to 40 minutes, stirring once, until golden and tender.
- Serve. Top with chopped parsley and bring to the table hot.
Notes
Substitutions: Use rosemary in place of sage, or dried herbs at one third the amount.
Tips: Spread the vegetables in one layer so they brown instead of steam.
Storage: Refrigerate for 3 to 4 days and reheat in a hot oven at 400 degrees F.