Roasted Vegetables
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Roasted vegetables are seasoned and baked until tender with a golden edge. This dish highlights the natural flavors of the vegetables, offering a simple yet delicious side with a satisfying, roasted texture.
Total Time
50 minutes
Serving Size
Makes 4 Servings
1
red onion, peeled, and cut into wedges
4
tablespoons olive oil, divided
1
teaspoon kosher salt, divided
1/4
teaspoon black pepper, divided
1
pound small potatoes cut in half
2
carrots, peeled and cut into 1½ -inch lengths
1
parsnip, peeled and cut into 1½ -inch lengths
5
cloves garlic , smashed and peeled
5
thyme sprigs
3
sage sprigs, torn
2
tablespoons chopped parsley
1
Heat oven to 400°F.
2
In bowl, toss together onion, 1 tablespoon oil, pinch of salt and pinch of pepper. Set aside.
3
On large rimmed baking sheet, place potatoes, carrots, parsnips, garlic, thyme and sage. Drizzle with remaining oil. Sprinkle with remaining salt and pepper. Toss together on tray, spreading out to cover.
4
Roast 30 minutes. Add reserved onions. Toss together. Roast 40 to 45 minutes, tossing halfway during cooking time, or until vegetables are tender and golden brown on edges.
5
Sprinkle with chopped parsley.
Nutrition information not available.
Product information not available.
