Description
A delightful mix of roasted vegetables seasoned to perfection.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 1 cup Brussels sprouts, halved
- 1 cup carrots, peeled and sliced
- 1 cup parsnips, peeled and chopped
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry all the vegetables thoroughly. Cut them into uniform pieces for even roasting.
- Place the vegetables in a large bowl, drizzle with olive oil, sprinkle with salt, pepper, rosemary, and thyme. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 25–35 minutes, flipping halfway through, until golden and tender.
- Remove from oven, garnish with extra herbs or balsamic drizzle if desired. Serve hot.
Notes
- For a variation, try adding other vegetables like zucchini or squash.
- Serve with a balsamic glaze for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg