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Roasted Vegetables with Herbs and Parmesan Recipe

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4.3 from 12 reviews

This Roasted Vegetables recipe features a colorful medley of carrots, Brussels sprouts, baby red potatoes, red onion, and sweet potatoes, all tossed in olive oil and a blend of dried herbs before baking to perfection. Ideal as a nutritious side dish, these roasted vegetables are crispy on the edges and tender inside, making them a flavorful addition to any meal.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables

  • 1-3/4 cups carrots (medium carrots, peeled and cut into 1-1/2 inch chunks, about 3 to 4 carrots)
  • 1/2 pound large Brussels sprouts (2 cups, halved, with outer leaves removed)
  • 1 pound baby red potatoes (packed 3 cups, halved or quartered)
  • 1 large red onion (2 cups, halved and cut into thick 1-inch pieces)
  • 1 pound sweet potatoes (packed 3 cups, peeled and cut into 1-1/2 inch thick slices)

Seasonings & Others

  • 1/4 cup olive oil
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper (approximately 1 teaspoon salt and 1/4 teaspoon pepper, or to taste)
  • Fresh herbs (such as thyme or parsley, to garnish, optional)
  • Parmesan cheese (optional, for grating on top)

Instructions

  1. Prepare. Preheat the oven to 400°F (200°C). Line an extra-large (15×21-inch) sheet pan or two smaller (11×17-inch) sheet pans with parchment paper or leave unlined if preferred.
  2. Prepare Veggies. Peel and cut carrots on the diagonal into large chunks (thick carrots 1-inch chunks, thinner carrots 1-1/2 inches). Remove the outer leaves of Brussels sprouts and halve them. Halve or quarter baby red potatoes depending on size. Halve red onion and cut into thick 1-inch pieces. Peel sweet potatoes and cut into 1-1/2 inch thick slices.
  3. Assemble. Place all the prepared vegetables on the sheet pan(s). Drizzle evenly with olive oil. Sprinkle with dried oregano, crushed rosemary, thyme, and basil. Season with salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper). Toss well using your hands to evenly coat all vegetables with the oil and herbs. Spread the vegetables out so they aren’t crowded or overlapping on the pan.
  4. Bake. Place the sheet pan in the center rack of the preheated oven. Roast for 35 to 40 minutes, flipping and spreading the vegetables evenly around the 20-minute mark to ensure even cooking and browning.
  5. Enjoy. Remove the roasted vegetables from the oven. Taste and adjust seasoning with extra salt or pepper if needed. Optionally, garnish with fresh herbs and grate Parmesan cheese over the top before serving. Serve immediately for best flavor and texture.

Notes

  • Use a large enough sheet pan to avoid crowding the vegetables, which helps them roast evenly and develop a nice caramelized exterior.
  • Cut vegetables into similar-sized pieces to ensure even cooking.
  • Flipping the vegetables halfway through baking prevents burning and promotes uniform roasting.
  • Optional garnishes like fresh herbs or Parmesan cheese add an extra layer of flavor but are not required.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/roasted-vegetables-with-herbs-and-parmesan-recipe/