Harvest Herb Roasted Vegetables

Name: Harvest Herb Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
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

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 4

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Embrace the flavors of fall with this Harvest Herb Roasted Vegetables recipe. It's a simple yet satisfying dish that beautifully showcases the earthy richness of root vegetables, enhanced by aromatic herbs. Perfect for cozy dinners or as a holiday side dish!

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Ingredients for Harvest Herb Roasted Vegetables

Here's a closer look at what makes this dish shine. The root vegetables — carrots, parsnips, and sweet potatoes — provide a hearty base with natural sweetness. Red onion adds a mild sharpness that mellows beautifully when roasted. Olive oil helps everything crisp up while adding richness. A splash of balsamic vinegar gives a subtle tang that ties the dish together. Rosemary and thyme are classic herbs that bring warmth and depth, while salt and pepper enhance all the natural flavors. To finish, a sprinkle of fresh parsley adds a burst of color and freshness.

Tips & Tricks

Feel free to swap in other root vegetables like beets or turnips for variety.
Make sure your veggies are evenly sized for uniform cooking.
Roast on parchment paper to prevent sticking and make cleanup easier.
If you love a bit of heat, add a pinch of red pepper flakes.

Serving Suggestions

This dish is a fantastic side to roasted meats like chicken or pork. It also pairs well with a hearty grain like quinoa or farro to make a filling vegetarian meal. For a festive touch, consider serving it alongside your Thanksgiving or Christmas spread.

Frequently Asked Questions

Can I make this dish ahead of time?: Yes, you can roast the vegetables in advance and reheat them in the oven at 350°F for about 10-15 minutes before serving.
What if I don't have balsamic vinegar?: You can substitute with apple cider vinegar or a splash of lemon juice for acidity.
Can I use fresh herbs instead of dried?: Absolutely! Use about three times the amount of fresh herbs as dried for the best flavor.

Harvest Herb Roasted Vegetables Recipe Walkthrough

First, preheat your oven to 425°F (220°C) so it's hot and ready to roast. While the oven warms up, gather your root vegetables and give them a good peel and chop. You want them in roughly 1-inch pieces so they cook evenly. Don't forget the red onion; cut it into wedges that will soften and sweeten during roasting.

Place all your prepped veggies in a large bowl. Drizzle in the olive oil and balsamic vinegar — this is what will help them caramelize beautifully. Now, add your rosemary, thyme, salt, and black pepper. Give everything a good toss, ensuring that each piece is well-coated with the oil and seasonings.

Spread the vegetables out on a baking sheet. Make sure they're in a single layer; overcrowding will steam them instead of roasting. Pop them into the oven and roast for about 35-40 minutes. Halfway through, give them a stir to ensure even cooking. You'll know they're done when they’re tender and have a lovely golden color.

Once out of the oven, sprinkle with fresh parsley for a touch of brightness and serve while warm. Enjoy the medley of flavors that celebrate the harvest season!

Why You'll Love This Recipe

Easy to prepare with minimal cleanup.
Packed with seasonal flavors and nutrients.
Versatile as a side dish or a light main course.
Customizable with your favorite root vegetables.

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

Step-by-step 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.

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