Herb-Infused Roasted Root Vegetables Medley
Transform your mealtime with this delicious Herb-Infused Roasted Root Vegetables Medley! Featuring a colorful assortment of hearty root vegetables like Red Bliss potatoes, carrots, parsnips, Brussels sprouts, and sweet potatoes, this dish is not only visually appealing but also packed with nutrients. Tossed in a fragrant blend of dried herbs and olive oil, these vegetables roast to perfection, achieving a wonderful caramelization that enhances their natural flavors. Perfect as a side dish for any occasion, this medley is sure to impress your family and friends.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
extra virgin olive oil
1/3 cup (for greasing and tossing vegetables)
medium carrots
3 (cut into 1-1/2-inch thick circles)
Brussels sprouts
1 1/2 cups (halved)
Red Bliss potatoes
4 cups (cut into 1-1/2-inch thick slices)
medium parsnips
3 (cut into 1-1/2-inch thick slices)
sweet potato
1 cup (cut into 1-1/2-inch thick slices)
dried oregano
1 tablespoon (for seasoning)
dried rosemary
1 tablespoon (for seasoning)
dried thyme
1 teaspoon (for seasoning)
dried basil
1 teaspoon (for seasoning)
sea salt
1/4 teaspoon (for seasoning)
black pepper
2 tablespoons (for seasoning)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C).
2
Lightly grease an 11" x 7" baking sheet with extra virgin olive oil to prevent sticking.
3
In a large bowl, combine the carrots, Brussels sprouts, Red Bliss potatoes, parsnips, and sweet potato.
4
Drizzle the vegetables with olive oil and sprinkle the dried oregano, dried rosemary, dried thyme, dried basil, sea salt, and black pepper on top.
5
Toss the mixture thoroughly to ensure all vegetables are evenly coated with the oil and seasonings. If the vegetables seem dry, add a little more olive oil as necessary.
6
Spread the seasoned vegetables onto the greased baking sheet in an even layer to allow for even roasting.
7
Place the baking sheet on the middle rack of the preheated oven and roast for 35 to 40 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
8
Once done, remove from the oven and let cool slightly before serving. Enjoy your flavorful and healthy roasted vegetable medley!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What vegetables are included in the Herb-Infused Roasted Root Vegetables Medley?
The medley features a colorful assortment of Red Bliss potatoes, carrots, parsnips, Brussels sprouts, and sweet potatoes.
What is the recommended oven temperature for roasting these vegetables?
Preheat your oven to 400 degrees F (200 degrees C) for optimal roasting.
How long should the root vegetables roast in the oven?
The vegetables should be roasted for 35 to 40 minutes, or until they are tender and golden brown.
Is this roasted vegetable recipe vegan?
Yes, this recipe is vegan as it uses extra virgin olive oil and plant-based ingredients.
Is the Herb-Infused Roasted Root Vegetables Medley gluten-free?
Yes, this dish is naturally gluten-free.
What herbs are used to season the vegetables?
The recipe uses a fragrant blend of dried oregano, dried rosemary, dried thyme, and dried basil.
What kind of oil is best for this recipe?
Extra virgin olive oil is recommended for both greasing the pan and tossing the vegetables.
How should the carrots be prepared?
The carrots should be cut into 1-1/2-inch thick circles.
What size baking sheet is needed?
An 11 inch x 7 inch baking sheet is recommended for this recipe.
Should I stir the vegetables during roasting?
Yes, you should stir the vegetables halfway through the cooking time to ensure even roasting.
How should I prep the Red Bliss potatoes?
Cut the Red Bliss potatoes into 1-1/2-inch thick slices.
What should I do if the vegetables look dry before roasting?
If the vegetables seem dry after tossing, you can add a little more olive oil as necessary.
Where should I place the baking sheet in the oven?
Place the baking sheet on the middle rack of the preheated oven.
How many carrots are needed for this recipe?
The recipe calls for 3 medium carrots.
What amount of Brussels sprouts is required?
You will need 1 1/2 cups of halved Brussels sprouts.
How many parsnips should I use?
Use 3 medium parsnips cut into 1-1/2-inch thick slices.
How much sweet potato is included?
The recipe requires 1 cup of sweet potato cut into 1-1/2-inch thick slices.
What amount of dried rosemary is used?
The recipe calls for 1 tablespoon of dried rosemary.
How much black pepper is used for seasoning?
The recipe uses 2 tablespoons of black pepper for seasoning.
Is sea salt used in this recipe?
Yes, the recipe calls for 1/4 teaspoon of sea salt.
Can I use this recipe for meal prep?
Yes, this dish is tagged for meal prep and stores well.
How many ingredients are in this recipe?
There are 12 ingredients in total, including the vegetables, oil, and spices.
What is the first step of the instructions?
The first step is to preheat your oven to 400 degrees F (200 degrees C).
How do I prevent the vegetables from sticking to the pan?
Lightly grease the baking sheet with extra virgin olive oil before adding the vegetables.
What is the preparation for the Brussels sprouts?
The Brussels sprouts should be halved before being added to the medley.
Should the vegetables be spread out or crowded on the pan?
Spread the seasoned vegetables in an even layer to allow for even roasting.
How much dried oregano is needed?
You will need 1 tablespoon of dried oregano.
What are the primary flavors of this dish?
The dish features caramelized natural flavors from the root vegetables enhanced by fragrant dried herbs.
How much dried thyme is used?
The recipe requires 1 teaspoon of dried thyme.
Should the vegetables cool before serving?
Yes, let the vegetables cool slightly after removing them from the oven before serving.