Herbed Roasted Vegetables

Name: Herbed Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 medium sweet potatoes, cut into 1-inch cubes; 2 carrots, cut into 1-inch chunks; 1 medium parsnip, peeled and cut into 1-inch pieces; 1 medium red onion, quartered; 1 tablespoon olive oil; 3 cloves garlic, minced; 2 teaspoons dried herbs, crushed (such as marjoram, thyme, rosemary, and oregano); 1/4 teaspoon salt; 1/4 teaspoon pepper

Submitted by mielhollinger

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photo by J-Lynn

Ready In:: 55mins
Ingredients:: 9
Serves:: 6

ingredients

2 medium sweet potatoes, cut into 1-inch cubes
2 carrots, cut into 1-inch chunks
1 medium parsnip, peeled and cut into 1-inch pieces
1 medium red onion, quartered
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried herbs, crushed (such as marjoram, thyme, rosemary, and oregano)
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper

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 minutes more or until vegetables are tender.

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Reviews

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

Angela Whitaker
The way roasted veggies should taste. According to hubby.

LeahBurgoon
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!

J-Lynn
This was very good, and the rosemary was a great touch.

Milla