HERBED ROASTED WINTER VEGETABLES
Categories Garlic Herb Vegetable Side Roast Thanksgiving Root Vegetable Squash Fall Winter Healthy Shallot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets.
- Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 20 minutes.) Transfer to platter and serve.
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Sharmin Prodhan
[email protected]I used a different combination of herbs. I used basil, oregano, and thyme.
Phomelela Nyathi
[email protected]I roasted the vegetables at a lower temperature for a longer period of time. It gave them a more tender texture.
Austin Blessing
[email protected]I added some garlic and onion to the vegetables before roasting them. It gave them a nice extra flavor.
Anamul Haque Joy
[email protected]I'm not a big fan of vegetables, but this dish was actually really good. The herbs really made a difference.
daisy springs (daisy)
[email protected]This was my first time roasting vegetables, and it turned out great! The vegetables were so tender and flavorful.
Sania Rehman
[email protected]I'm definitely going to make this recipe again. It's a keeper!
Denis iulian Denis iulian
[email protected]I served this dish with a simple green salad. It was a light and healthy meal that was perfect for a weeknight.
Tanvir Paradise
[email protected]I roasted the vegetables at a high temperature, and they got nice and crispy. I loved the caramelized edges.
Toxic Ralley
[email protected]The herbs really make this dish. I used rosemary, thyme, and sage, and they added a wonderful flavor to the vegetables.
Anil Tawa
[email protected]I love the combination of vegetables in this recipe. The carrots, parsnips, and sweet potatoes are all roasted to perfection.
Bikashani Katuwal
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious way to feed your family.
Kismat Thapa
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved the vegetables, and they were all asking for the recipe.
Thickwitit
[email protected]These roasted vegetables are so easy to make, and they're a great way to get your daily dose of vegetables. I love that you can use any kind of vegetables you like.
Xhchcjx Cuxufud
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The vegetables are always perfectly roasted, and the herbs give them a wonderful flavor.
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[email protected]This roasted vegetable dish was a hit with my family! The vegetables were tender and flavorful, and the herbs added a delicious touch. I especially loved the roasted carrots and parsnips.