Description
A flavorful and hearty dish featuring a medley of roasted root vegetables tossed with Greek-inspired herbs and spices, perfect as a side or a vegetarian main.
Ingredients
4 medium carrots, peeled and cut into 1-inch chunks
3 medium parsnips, peeled and cut into 1-inch chunks
2 medium sweet potatoes, peeled and cut into 1-inch chunks
3 medium red potatoes, cut into 1-inch chunks
1 large red onion, peeled and cut into wedges
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, red potatoes, and red onion.
Add the minced garlic, olive oil, dried oregano, dried thyme, crushed rosemary, ground cumin, kosher salt, and black pepper to the bowl.
Toss all the vegetables and seasonings together until they are evenly coated with the oil and herbs.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.
Roast the vegetables in the preheated oven for 40 to 45 minutes, stirring once halfway through, until they are tender and golden brown at the edges.
Remove the vegetables from the oven and transfer them to a serving bowl.
Drizzle the fresh lemon juice over the roasted vegetables and sprinkle with chopped fresh parsley.
Gently toss to combine and serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes