Ingredients with Measurements:
- 1 lb. baby carrots
- 1 lb. Brussels sprouts, trimmed and halved
- 1 lb. sweet potatoes, peeled and cut into 1-inch cubes
- 1 red onion, cut into wedges
- 3 tbsp. olive oil
- 2 tbsp. fresh thyme leaves
- 1 tbsp. chopped fresh rosemary
- 1 tsp. garlic powder
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss together the baby carrots, Brussels sprouts, sweet potatoes, and red onion.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Add the thyme, rosemary, garlic powder, salt, and pepper to the bowl and toss again to evenly distribute the herbs and seasonings.
6. Spread the vegetables out in a single layer on the prepared baking sheet.
7. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and lightly browned, stirring once or twice during cooking.
8. Remove from the oven and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 190
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- You can use any combination of vegetables you like, such as parsnips, turnips, or butternut squash.
- You can use dried herbs instead of fresh, but reduce the amount to 1/3 of the fresh amount.
Variations:
- Add a sprinkle of grated Parmesan cheese over the vegetables before roasting.
- Drizzle balsamic vinegar over the vegetables after roasting for added flavor.
- Add sliced mushrooms to the vegetable mix for a deeper umami flavor.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Use fresh herbs for the best flavor.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
Storage instructions:
- Store any leftover vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vegetables in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the vegetables in a large bowl or on a platter for a rustic presentation.
- Garnish with additional fresh herbs or a sprinkle of flaky sea salt.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Flaky sea salt
Pairings:
- This dish pairs well with roasted chicken or grilled steak.
Suggested side dishes:
- Serve with a simple green salad or crusty bread.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to prepare the vegetables.
- Store any leftovers promptly in the refrigerator.
Food history:
- Roasting vegetables has been a popular cooking method for centuries, dating back to ancient times when people cooked over open fires.
Flavor profiles:
- The thyme and rosemary add a savory, earthy flavor to the sweet vegetables, while the garlic powder adds a subtle kick of spice.
Serving suggestions:
- Serve this dish as a side dish for a holiday meal or as a hearty vegetarian main dish.
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