Oven Roasted Vegetables with Fresh Herbs
Oven Roasted Vegetables with Fresh Herbs
Roasted root vegetables are another Pacific Northwest birthright. The depth of flavor, caramelized sugars from the vegetables, and just herbs and some salt and pepper. Perfect for using up the odds and ends that you have around, even if something is less than perfect it will still make for perfect roasted vegetables.
Servings 8
Ingredients
- 2 cups sweet potatoes, diced
- 2 cups potatoes, diced
- 2 cups carrots, diced
- 2 cups Brussels sprouts
- 1 each small onion
- 3 sprigs rosemary
- 2 sprigs thyme
- 2 tbsp olive oil
- 1 tsp salt
- 1 dash fresh ground black pepper
Instructions
- Preheat your oven to 450 degrees.
- Dice all your vegetables to a reasonable size, I like mine somewhere between 1/2 - 3/4 inch. The smaller they are the quicker they'll cook.
- Toss in a bowl with olive oil, salt, pepper, and herbs.
- Put into a large oiled baking dish and spread evenly.
- Put in the oven and check every 15 minutes or so. I usually turn them over 1 or 2 times during the cooking.
- Cook until fork tender and they have a touch of char, about 45 - 50 minutes. Times can vary depending on your oven and how large or small you diced the vegetables.
- Remove from the oven and serve! They will be pretty hot when you pull them from the oven but cool down pretty quickly once on plates.
Notes
You can swap out basically any quantity/type of root vegetables you have lying around. You can also add things like broccoli, cauliflower, and other hardy vegetables. I also often add dried fruits, nuts, etc. I even sometimes add a little maple syrup if I'm looking for a bit more sweet! Mix it up and enjoy your delicious oven roasted vegetables.
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