​Roasted Root Vegetable Medley

Vegetables really don't get simpler and tastier than this herbacious, roasted form.


Yields10 ServingsPrep Time10 minsCook Time50 minsDifficultyBeginner

Ingredients

 ½ large onion, chopped in large pieces
 1 sweet potatoes, chopped in large cubes
 4 carrots, peeled and cut in medium chunks
 5 red potatoes, chopped in large cubes
 1 celery stalk, chopped in 2-inch lengths (optional)
 4 cloves garlic, unpeeled
 2 sprigs fresh parsley
 handful basil, chopped
 6 stems fresh thyme (or ¼ dried)
 1 tbsp extra virgin olive oil, or to taste
 ½ tsp dried dill
 salt to taste

Instructions

1

Preheat oven to 425°F.

2

Place all of the chopped ingredients in a large bowl and toss together with the seasonings and olive oil until the vegetables are well coated.

3

Transfer the vegetables to a roasting pan and place in the oven. Roast for 30 minutes, then carefully turn the vegetables over. Roast again until the vegetables are tender on both sides, about 20 minutes. Salt to taste and serve.

Nutrition Facts

Serving Size ½ cup

Servings 10


Amount Per Serving
Calories 91
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 34mg2%
Total Carbohydrate 18g6%
Dietary Fiber 3g12%
Sugars 3g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ large onion, chopped in large pieces
 1 sweet potatoes, chopped in large cubes
 4 carrots, peeled and cut in medium chunks
 5 red potatoes, chopped in large cubes
 1 celery stalk, chopped in 2-inch lengths (optional)
 4 cloves garlic, unpeeled
 2 sprigs fresh parsley
 handful basil, chopped
 6 stems fresh thyme (or ¼ dried)
 1 tbsp extra virgin olive oil, or to taste
 ½ tsp dried dill
 salt to taste

Directions

1

Preheat oven to 425°F.

2

Place all of the chopped ingredients in a large bowl and toss together with the seasonings and olive oil until the vegetables are well coated.

3

Transfer the vegetables to a roasting pan and place in the oven. Roast for 30 minutes, then carefully turn the vegetables over. Roast again until the vegetables are tender on both sides, about 20 minutes. Salt to taste and serve.

​Roasted Root Vegetable Medley
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