Description
Winter Roasted Vegetables with Herbs is a delightful medley of colorful root vegetables, perfectly caramelized and infused with aromatic herbs. This dish not only warms the soul but also brightens your table with its vibrant hues. It’s an easy-to-make, healthy side that complements any winter meal or can stand alone as a vegetarian main course. Gather your favorite seasonal veggies and let the oven do the work for a comforting dish that brings warmth and togetherness to your home.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb carrots, peeled and cut into bite-sized pieces
- 1 lb sweet potatoes, peeled and diced
- 1 large red onion, chopped
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Chop Brussels sprouts, carrots, sweet potatoes, and red onion into uniform pieces.
- In a mixing bowl, combine all vegetables with olive oil, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Spread the mixture on the prepared baking sheet in a single layer.
- Roast in the oven for 25-30 minutes until tender and golden brown, stirring halfway through.
- Let cool slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg