Heritage Roasted Vegetables
A delightful mix of oven-roasted vegetables, perfect as a comforting side dish for any meal. This recipe brings out the natural sweetness and earthy flavors of root vegetables, making it an ideal choice for gatherings or weeknight dinners.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
2 lbs carrots, peeled and cut into sticks
1 lb parsnips, peeled and cut into sticks
1 lb potatoes, cubed
1 large red onion, cut into wedges
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
2 cloves garlic, minced
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine carrots, parsnips, potatoes, and red onion.
3. Drizzle olive oil over the vegetables and toss to coat evenly.
4. Sprinkle sea salt, black pepper, thyme, rosemary, and minced garlic over the vegetable mix and stir well.
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. Serve warm, garnished with fresh herbs if desired.
Storage
Store roasted vegetables 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 heated 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.
