Soft Roasted Winter Vegetables with Herbs
Transform your winter table with the comforting flavors of Soft Roasted Winter Vegetables with Herbs. This easy, wholesome recipe showcases a medley of caramelized carrots, parsnips, sweet potatoes, Brussels sprouts, and red onion, all roasted to tender perfection with a drizzle of olive oil, fresh rosemary, and thyme. Balanced with garlic, salt, and pepper, these seasonal vegetables develop an irresistible golden finish and a delightful depth of flavor. Ready in under an hour, this versatile dish is perfect as a cozy side for hearty roasts or as a satisfying vegetarian main. With its vibrant colors and bold herbaceous aroma, it’s a healthy, crowd-pleasing option you’ll return to all season long.
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Ingredients
- 3 medium Carrots
- 3 medium Parsnips
- 1 large Sweet potato
- 200 grams Brussels sprouts
- 1 large Red onion
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2
Peel the carrots, parsnips, and sweet potato. Cut them into uniform bite-sized chunks, around 1 inch (2.5 cm) in size.
Step 3
Remove any tough outer leaves from the Brussels sprouts and cut them in half.
Step 4
Peel the red onion and slice it into thick wedges.
Step 5
In a large mixing bowl, combine the chopped carrots, parsnips, sweet potato, Brussels sprouts, and red onion.
Step 6
Drizzle the vegetables with olive oil and toss to coat evenly.
Step 7
Peel and finely mince the garlic cloves, then add them to the bowl.
Step 8
Strip the leaves from the rosemary and thyme sprigs, finely chop them, and sprinkle over the vegetables.
Step 9
Season the mixture with salt and black pepper, and toss once more to combine.
Step 10
Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring there is enough space between them for even roasting.
Step 11
Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Step 12
Remove from the oven and serve hot as a side dish or light vegetarian main course.
Nutrition Facts
| Serving size | (881.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 667.7 |
| Total Fat 17.8g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 12.0mg | 0% |
| Sodium 3274.9mg | 0% |
| Total Carbohydrate 123.3g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 41.0g | |
| Protein 11.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 301.5mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 2497.5mg | 0% |
Source of Calories