Herb-Infused Roasted Root Vegetable Medley
Warm up your winter nights with this delightful medley of roasted root vegetables! This hearty dish features the natural sweetness of butternut squash, sweet potatoes, parsnips, carrots, and a variety of shallots, all infused with fragrant herbs. It’s not just comforting and delicious but also packed with nutrients and fiber, thanks to leaving the skins on the vegetables. Perfect as a side dish or as a wholesome main course, this is a versatile recipe that allows you to mix and match your favorite root vegetables. Gather around the table and enjoy the vibrant colors and flavors of this wholesome dish during chilly evenings.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Butternut squash
1 (unpeeled, seeded, and cut into 12 pieces (about 1-1/2 lb))
Baby potatoes or fingerling potatoes
2 lbs (unpeeled, washed)
Shallots
12 large (peeled)
Garlic
5 cloves (sliced)
Olive oil
1/4 cup (more or less to taste)
Rosemary
1 sprig (fresh)
Sage
3 leaves (fresh)
Thyme
1 sprig (fresh)
Instructions
1
Preheat your oven to 425°F (220°C) and prepare a large shallow baking pan.
2
In the pan, combine the butternut squash, baby or fingerling potatoes, peeled shallots, and sliced garlic cloves. Toss everything together to ensure even distribution.
3
Drizzle the mixture with olive oil, adjusting the quantity to your taste and dietary needs. Season generously with salt and pepper, then mix again to coat all vegetables well.
4
Lay the fresh herbs (rosemary, sage, and thyme) atop the vegetables for added flavor.
5
Place the pan in the oven and roast for 45-50 minutes, stirring once halfway through, until the vegetables are tender and browned on the outside.
6
Once finished, you can optionally season with additional salt and pepper before serving. Enjoy your delicious and nutritious dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this roasted vegetable recipe?
The recipe is called Herb-Infused Roasted Root Vegetable Medley.
What are the primary vegetables used in this medley?
The medley features butternut squash, baby or fingerling potatoes, shallots, and garlic.
At what temperature should the oven be set?
The oven should be preheated to 425°F (220°C).
How long does it take to roast the root vegetables?
The vegetables should roast for 45-50 minutes until tender and browned.
Is this recipe suitable for a vegan diet?
Yes, this recipe is naturally vegan as it uses olive oil and fresh vegetables.
Is the Herb-Infused Roasted Root Vegetable Medley gluten-free?
Yes, this recipe is gluten-free.
Should I peel the butternut squash before roasting?
No, the recipe recommends leaving the squash unpeeled to increase fiber and nutrient content.
How many garlic cloves are included in the recipe?
The recipe calls for 5 cloves of garlic, sliced.
What fresh herbs are used for infusion?
The dish is infused with fresh rosemary, sage, and thyme.
What type of potatoes work best for this dish?
Baby potatoes or fingerling potatoes are recommended for this medley.
How many shallots are needed?
You will need 12 large shallots, which should be peeled.
Do I need to stir the vegetables while they are in the oven?
Yes, you should stir the vegetables once halfway through the roasting process.
What amount of olive oil is required?
The recipe calls for 1/4 cup of olive oil, though you can adjust this to your taste.
How should the butternut squash be prepared?
The butternut squash should be unpeeled, seeded, and cut into 12 pieces.
Is this dish considered healthy?
Yes, it is packed with nutrients and fiber, particularly because the skins are left on the vegetables.
Can this recipe be served as a main course?
Yes, it is versatile enough to be served as either a hearty main course or a side dish.
What is the recommended weight for the butternut squash?
The recipe uses approximately 1-1/2 lbs of butternut squash.
How many sprigs of rosemary are used?
The recipe uses 1 sprig of fresh rosemary.
How many sage leaves should be added?
You should use 3 fresh sage leaves.
What is the total weight of potatoes needed?
The recipe requires 2 lbs of baby or fingerling potatoes.
Should the garlic be peeled or unpeeled?
The garlic cloves should be peeled and then sliced.
What kind of baking pan should I use?
A large shallow baking pan is recommended for roasting.
How many sprigs of thyme are required?
The recipe uses 1 sprig of fresh thyme.
When should I add the fresh herbs to the pan?
Lay the fresh herbs on top of the vegetables after they have been tossed with oil and seasoning, before putting the pan in the oven.
Can I add extra salt and pepper?
Yes, you can season generously before roasting and add more to taste before serving.
Why is this dish recommended for winter?
The roasted root vegetables and fragrant herbs provide warmth and comfort on chilly evenings.
Does the recipe allow for ingredient substitutions?
Yes, the recipe is versatile and allows you to mix and match your favorite root vegetables.
How do I know when the roasting is finished?
The vegetables are done when they are tender and have a browned exterior.
What tags are associated with this recipe?
Tags include roasted vegetables, root vegetables, healthy recipe, butternut squash, winter dish, comfort food, herb-infused, vegan, and gluten-free.
How many total ingredients are in this recipe?
There are 8 main ingredients, plus salt and pepper for seasoning.