Harvest Herb Roasted Vegetables
Experience the delightful medley of autumn flavors with our Harvest Herb Roasted Vegetables. This vibrant side dish combines seasonal vegetables with aromatic herbs, offering a healthy and satisfying accompaniment to any meal.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
2 lbs assorted root vegetables (carrots, parsnips, and sweet potatoes), peeled and cut into 1-inch pieces
1 large red onion, cut into wedges
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried rosemary
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh parsley, chopped
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the root vegetables and red onion.
3. Drizzle with olive oil and balsamic vinegar, and then add rosemary, thyme, salt, and black pepper.
4. Toss to coat the vegetables evenly with the oil and herbs.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until vegetables are tender and golden brown.
7. Remove from oven and sprinkle with fresh parsley before serving.
Storage
Allow the roasted vegetables to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
