Herbed Roasted Vegetables

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Servings: 6
  • Ingredients

  • 2mediumsweet potatoes, cut into 1-inch cubes
  • 2carrots, cut into 1-inch chunks
  • 1mediumparsnip, peeled and cut into 1-inch pieces
  • 1mediumred onion, quartered
  • 1tablespoonolive oil
  • 3clovesgarlic, minced
  • 2teaspoonsdried herbs, crushed( such as marjoram, thyme, rosemary, and oregano)
  • 1/4 teaspoonsalt
  • 1/4 teaspoonpepper
  • Directions

  • Place potatoes, carrots, parsnip, and red onion in a 13 x 9 x 2-inch baking pan.
  • Combine oil, garlic, mixed herbs, salt, and pepper.
  • Drizzle over vegetables, tossing to coat.
  • Cover with foil.
  • Bake in a 425 degree oven for 30 minutes.
  • Remove foil; stir vegetables.
  • Bake, uncovered, for 5-10 minutesmore or until vegetables are tender.
  • Reviews

  • “this vegetable recipe is great, try adding some fresh rosemary sprinkled on the top, and it brings out a wonderful flavour. Yum”

  • “The way roasted veggies should taste. According to hubby.”

  • “Oven- roasting vegetables is my favorite way to prepare them! I used what I had on hand; white potatoes, carrots, onion, cauliflower, parsley, oregano, and thyme. The last 15 minutes of cooking I added chunks of zucchini and sprinkled everything with the salt and pepper. I was pleasantly surprised that such a small amount of oil was enough!”

  • “This was very good, and the rosemary was a great touch.”

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