Herb-roasted root vegetables are a delightful and nutritious side dish that brings out the natural sweetness and earthy flavors of carrots, parsnips, and sweet potatoes. This recipe is perfect for a cozy family dinner or a festive holiday meal, offering a beautiful medley of colors and textures.
While most of the ingredients in this recipe are common, you might not always have parsnips and fresh rosemary or thyme in your pantry. Parsnips are root vegetables similar to carrots but with a sweeter, nuttier flavor. Fresh rosemary and thyme add a fragrant, herbal note that dried herbs can't quite replicate. Be sure to check the produce and herb sections of your supermarket.
Ingredients for Herb-Roasted Root Vegetables Recipe
Carrots: These root vegetables add a sweet and earthy flavor to the dish.
Parsnips: Similar to carrots but with a nuttier taste, they bring a unique sweetness.
Sweet potatoes: These add a creamy texture and natural sweetness.
Red onion: Adds a mild, sweet flavor and beautiful color contrast.
Olive oil: Helps to roast the vegetables evenly and adds a rich flavor.
Salt: Enhances the natural flavors of the vegetables.
Black pepper: Adds a subtle heat and depth of flavor.
Rosemary: Fresh herb that adds a fragrant, pine-like aroma.
Thyme: Fresh herb that adds a subtle, earthy flavor.
Technique Tip for This Recipe
When chopping the carrots, parsnips, and sweet potatoes, try to cut them into uniform pieces. This ensures that they cook evenly and achieve a consistent texture. Additionally, when spreading the vegetables on the baking sheet, make sure they are in a single layer without overlapping. This allows for proper roasting and helps them become perfectly tender and golden brown.
Suggested Side Dishes
Alternative Ingredients
carrots - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when roasted, making it a great alternative.
parsnips - Substitute with turnips: Turnips have a slightly peppery flavor that complements the other root vegetables well.
sweet potatoes - Substitute with pumpkin: Pumpkin has a similar sweetness and texture, providing a comparable taste and consistency.
red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that works well in roasted vegetable dishes.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for roasting.
salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral content that can enhance the dish.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a different dimension to the seasoning.
fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in smaller quantities as it has a more concentrated flavor.
fresh thyme - Substitute with dried thyme: Dried thyme can be used in smaller amounts and still provide the aromatic, earthy flavor needed.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
- Allow the herb-roasted root vegetables to cool completely at room temperature before storing. This helps prevent condensation, which can make the vegetables soggy.
- Transfer the cooled vegetables into an airtight container. If you have a lot, consider using multiple containers to avoid overcrowding, which can lead to uneven reheating.
- Store the container in the refrigerator. The roasted vegetables will stay fresh for up to 4-5 days.
- For longer storage, you can freeze the vegetables. Spread them out on a baking sheet in a single layer and place them in the freezer for about 1-2 hours. This step, known as flash freezing, prevents the vegetables from sticking together.
- Once the vegetables are frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of freshness.
- When you're ready to enjoy the vegetables again, you can reheat them directly from the freezer. Preheat your oven to 375°F (190°C) and spread the frozen vegetables on a baking sheet. Roast for about 20-25 minutes, or until they are heated through and crispy.
- Alternatively, you can reheat the vegetables in a skillet. Add a small amount of olive oil to the skillet and heat over medium heat. Add the frozen vegetables and cook, stirring occasionally, until they are heated through and slightly crispy.
- If you prefer using a microwave, place the vegetables in a microwave-safe dish and cover with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, stirring halfway through, until they are hot. Note that this method may not retain the crispiness as well as oven or skillet reheating.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the leftover vegetables in a single layer on a baking sheet.
- Cover the baking sheet with aluminum foil to prevent the vegetables from drying out.
- Heat for about 15-20 minutes, or until the vegetables are warmed through.
- Remove the foil for the last 5 minutes to regain some of the roasted crispiness.
Stovetop Method:
- Heat a large skillet over medium heat.
- Add a small amount of olive oil or vegetable broth to the skillet.
- Add the leftover vegetables to the skillet.
- Stir occasionally and cook for about 5-10 minutes, or until the vegetables are heated through and slightly crispy.
Microwave Method:
- Place the leftover vegetables in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
- Microwave on high for 2-3 minutes, stirring halfway through.
- Check the vegetables and continue microwaving in 30-second intervals until they are heated through.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the leftover vegetables in the air fryer basket in a single layer.
- Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
- Check for desired crispiness and heat for an additional 2-3 minutes if needed.
Steaming Method:
- Set up a steamer basket over a pot of boiling water.
- Place the leftover vegetables in the steamer basket.
- Cover and steam for about 5-7 minutes, or until the vegetables are heated through.
- This method helps retain moisture and keeps the vegetables tender.
Best Tools for This Recipe
Oven: Used to roast the vegetables at a consistent temperature of 400°F (200°C).
Mixing bowl: A large bowl to combine and toss the vegetables with olive oil and seasonings.
Baking sheet: A flat sheet to spread the vegetables in a single layer for even roasting.
Knife: Essential for chopping the carrots, parsnips, sweet potatoes, and red onion.
Cutting board: A sturdy surface to safely chop all the vegetables.
Measuring cups: Used to measure out 2 cups each of carrots, parsnips, and sweet potatoes, and 1 cup of red onion.
Measuring spoons: Used to measure the 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons each of fresh rosemary and thyme.
Spatula: Useful for stirring the vegetables halfway through the roasting process to ensure even cooking.
Serving dish: To serve the hot, roasted vegetables once they are done cooking.
How to Save Time on Making This Recipe
Pre-chop vegetables: Chop all carrots, parsnips, sweet potatoes, and red onion the night before and store them in airtight containers in the fridge.
Use pre-cut options: Purchase pre-cut root vegetables from the grocery store to save chopping time.
Line baking sheet: Line your baking sheet with parchment paper for easy cleanup.
Batch seasoning: Mix the olive oil, salt, black pepper, rosemary, and thyme in a small bowl before adding to the vegetables.
Stir halfway: Set a timer to remind yourself to stir the vegetables halfway through roasting for even cooking.
Herb-Roasted Root Vegetables
Ingredients
Main Ingredients
- 2 cups Carrots, chopped
- 2 cups Parsnips, chopped
- 2 cups Sweet Potatoes, chopped
- 1 cup Red Onion, chopped
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Fresh Rosemary, chopped
- 2 tablespoons Fresh Thyme, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine all the chopped vegetables.
- Drizzle the olive oil over the vegetables and toss to coat.
- Sprinkle the salt, black pepper, rosemary, and thyme over the vegetables and toss again.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 45 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Serve hot and enjoy!
Nutritional Value
Keywords
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