Harvest Herb Roasted Vegetables
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.
Harvest Herb Roasted Vegetables 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 Ideas for Harvest Herb Roasted Vegetables
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 This Harvest Herb Roasted Vegetables Works
- 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.