Heritage Roasted Vegetables

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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Welcome to a little slice of comfort with my Heritage Roasted Vegetables recipe. This dish brings together hearty root vegetables with aromatic herbs for a cozy, flavorful side perfect for any season.

Ingredients for Heritage Roasted Vegetables

Carrots add a natural sweetness and vibrant color that brightens up the dish. Parsnips bring an earthy, nutty flavor that complements the sweeter elements. Using potatoes gives the dish its hearty, filling foundation, while a large red onion offers a subtle sweetness and a bit of zing. A drizzle of olive oil helps everything roast to golden perfection. Meanwhile, sea salt and black pepper are your basic seasoning duo, enhancing the natural flavors without overpowering them. Dried thyme and dried rosemary are the aromatic stars, adding a classic, savory depth. Finally, a touch of minced garlic rounds everything out with its unmistakable, fragrant warmth.

Tips & Tricks

  • Cut your vegetables to a uniform size for even roasting.
  • For extra crispiness, spread the vegetables out so they aren't touching.
  • If you love garlic, try roasting whole cloves alongside the veggies for a sweet, caramelized kick.

Serving Suggestions

This medley of roasted vegetables pairs beautifully with roasted chicken, grilled steak, or a hearty lentil stew. It's also delightful as a topping for a grain bowl or a warm salad base. For a touch of luxury, sprinkle with crumbled feta or goat cheese before serving.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to add or substitute with other root vegetables like sweet potatoes or beets.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Can I make this ahead of time?
Yes, you can prep the vegetables and seasonings a day ahead. Store them in the fridge and roast when ready.

Heritage Roasted Vegetables Recipe Walkthrough

First, let's get that oven preheating to 425°F (220°C) so it's nice and hot when our veggies are ready to roast. While the oven is warming up, grab a large bowl. Toss in your carrots, parsnips, potatoes, and wedges of red onion. Now, drizzle everything with the olive oil. Give it a good toss using your hands or a spatula to make sure every piece is coated evenly.

Next, sprinkle over your sea salt, black pepper, thyme, rosemary, and minced garlic. Stir everything together until the seasonings are well distributed. Spread the seasoned veggies out on a baking sheet, making sure they're in a single layer so they roast evenly.

Pop the baking sheet into your preheated oven and let the vegetables roast for about 35-40 minutes. Halfway through, give them a good stir to ensure even cooking. You'll know they're done when they're tender and have a beautiful golden-brown hue. Serve them up warm, and if you're feeling fancy, garnish with some fresh herbs.

Why You'll Love This Recipe

  • Packed with seasonal flavors and nutrients.
  • Simple prep with a big flavor payoff.
  • Perfect for both everyday meals and festive gatherings.
  • Uses affordable, readily available ingredients.

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

Step-by-step 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.

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