Roasted Vegetables Recipe
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
6 servings
- 2 large carrots, peeled, sliced into ½ in rounds, halved into half-moons
- 2 parsnips, peeled, sliced into ½ in rounds, halved
- ½ -1 onion, cut into ½ inch wedges
- 1 red bell pepper, cut into 1 inch chunks, or wedges
- 1 sweet potato cut into ¾ inch cubes
- 2-3 tablespoons olive oil
- generous, 5 finger pinch of salt and pepper
- 1 tablespoon fresh thyme, rosemary or sage (or use 1 teaspoon dried)
How would you rate this recipe?
Preparation
Step 1
Pre-heat oven to 400F
Step 2
Cut veggies and onion, and place in a bowl ( either individually or all together)
Step 3
Drizzle lightly with olive oil, just enought to coat, sprinkle herbs, salt and pepper, and using tongs give a light toss.
Step 4
Place on a parchment lined sheet pan on the middle rack for 15 minutes.
Step 5
Toss the veggies, and rotate the pan, and continue cooking until fork tender, another 10-15 minutes.
Step 6
Place in a serving dish and cover to keep warm.
Step 7
Save recipe for the next time?
