Herb-Infused Roasted Carrots, Parsnips, and Sweet Potatoes
Indulge in this delightful roasted vegetable dish that elevates traditional flavors with a modern twist! Inspired by the beloved recipe of the Mean Chef, this version incorporates sweet potatoes and a generous infusion of fresh herbs, bringing out the natural sweetness of the root vegetables. The addition of medium sherry adds a sophisticated depth, while the combination of thyme and rosemary imparts a fragrant aroma that makes this dish hard to resist. Perfect as an appetizer or a side dish, it's sure to please even the pickiest of eaters, just as it did for my husband, who has surprisingly discovered a newfound love for carrots! This recipe serves as a vibrant and delicious accompaniment to any meal. Enjoy the harmony of flavors and the joy of wholesome eating!
4
Servings
N/A
Calories
10
Ingredients
Ingredients
parsnip
1 lb (peeled and cut into 2-inch pieces)
carrot
1 lb (peeled and cut into 1-inch pieces)
sweet potatoes
3 (peeled and cut into 3-inch rounds)
butter
6 tablespoons (melted)
brown sugar
3 tablespoons (lightly packed)
medium sherry
6 tablespoons
fresh thyme
3 tablespoons (chopped)
fresh rosemary
3 tablespoons (chopped)
salt
to taste
pepper
to taste
Instructions
1
Preheat your oven to 375°F (190°C).
2
Peel the parsnips, carrots, and sweet potatoes.
3
Cut the parsnips into 2-inch pieces and the carrots into smaller 1-inch pieces to ensure even cooking.
4
Slice the peeled sweet potatoes into 3-inch rounds for even roasting.
5
In a shallow baking dish, melt the butter in the preheated oven.
6
Once melted, stir in the brown sugar and medium sherry until well combined.
7
Add the parsnips, carrots, and sweet potatoes to the dish, ensuring that all the vegetables are well coated in the sweet butter mixture.
8
Place the baking dish in the oven and roast for 20 minutes.
9
After 20 minutes, remove the dish from the oven and sprinkle in the fresh rosemary and thyme. Season with salt and pepper to taste.
10
Return the dish to the oven and roast for an additional 10 minutes, or until the vegetables are fork-tender and caramelized.
11
Serve warm and enjoy the burst of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this roasted vegetable recipe?
The recipe is for Herb-Infused Roasted Carrots, Parsnips, and Sweet Potatoes.
How many servings does this recipe provide?
This recipe yields 4 servings.
What is the required oven temperature for roasting?
The oven should be preheated to 375°F (190°C).
Which root vegetables are included in this dish?
The dish includes 1 lb of parsnips, 1 lb of carrots, and 3 sweet potatoes.
How should the parsnips be prepared for cooking?
Parsnips should be peeled and cut into 2-inch pieces.
What size should the carrots be cut into?
Carrots should be peeled and cut into smaller 1-inch pieces to ensure even cooking with the other vegetables.
How should the sweet potatoes be sliced?
Sweet potatoes should be peeled and sliced into 3-inch rounds.
What ingredients make up the sweet glaze for the vegetables?
The glaze consists of 6 tablespoons of butter, 3 tablespoons of light brown sugar, and 6 tablespoons of medium sherry.
How is the glaze initially prepared?
The butter is melted in the oven in a shallow baking dish, then the brown sugar and medium sherry are stirred in.
How long is the initial roasting time before adding herbs?
The vegetables should roast for an initial 20 minutes before the herbs are added.
Which fresh herbs are used in this recipe?
The recipe uses 3 tablespoons each of chopped fresh thyme and fresh rosemary.
At what point in the cooking process are the rosemary and thyme added?
The fresh rosemary and thyme are sprinkled over the vegetables after the first 20 minutes of roasting.
What is the final roasting time after herbs are added?
The dish is roasted for an additional 10 minutes, or until the vegetables are fork-tender.
How do you know when the roasted vegetables are done?
The vegetables are finished when they are fork-tender and have become caramelized.
Is this dish served as an appetizer or a side dish?
This versatile recipe is suitable as both an appetizer and a vibrant side dish.
Does the recipe require peeling the vegetables?
Yes, the instructions specify that the parsnips, carrots, and sweet potatoes should all be peeled.
How much medium sherry is needed?
The recipe calls for 6 tablespoons of medium sherry.
How much butter is required for this recipe?
You will need 6 tablespoons of butter.
Should the brown sugar be packed?
The recipe recommends using 3 tablespoons of lightly packed brown sugar.
When should salt and pepper be added?
Season with salt and pepper to taste when you add the fresh rosemary and thyme after 20 minutes of roasting.
What is the total roasting time in the oven?
The total roasting time is approximately 30 minutes.
What type of dish should be used for roasting?
A shallow baking dish is recommended for this recipe.
Can I use dried herbs instead of fresh?
The recipe specifically calls for fresh herbs to provide a fragrant aroma and fresh taste, though dried could be used in smaller quantities if necessary.
What is the inspiration for this version of the recipe?
This version is inspired by a recipe from the Mean Chef but adds sweet potatoes and a larger infusion of herbs.
Is this recipe considered wholesome?
Yes, the description highlights the joy of wholesome eating through the use of root vegetables and fresh herbs.
Should this dish be served warm or cold?
The recipe recommends serving the vegetables warm to enjoy the full burst of flavors.
How many different types of vegetables are roasted?
There are three types: parsnips, carrots, and sweet potatoes.
Does this recipe include any tags for categorization?
Yes, it is tagged with vegetable, appetizer, side dish, roasted, parsnips, carrots, sweet potatoes, herbs, and sherry.
What gives the vegetables their caramelized finish?
The combination of butter, brown sugar, and sherry, along with the roasting process, creates a caramelized coating.
Is there any nutritional information available for this recipe?
No, nutritional values such as calories, fat, and protein are currently not provided in the source data.