In the summer, I love nothing more than to toss some vegetables with a little olive oil, salt and pepper, and toss them on the grill. Even with our relatively mild winters, grilling is not a winter activity for me. I get cold when it drops below 70 degrees. So, the next best thing…the oven. Seriously, is there anything better than roasted vegetables? They are so good, so sweet, so easy.
I know what you’re thinking, “But Pam, you don’t even need a recipe for roasted vegetables!” And you’re right, you don’t. But when I was paging through Everyday Italian: 125 Simple and Delicious Recipes
and came upon Giada’s Herb Roasted Root Vegetables, I paused. I know how to roast vegetables. Everyone knows how to roast vegetables. But I rarely do anything to the veggies more than olive oil, salt and pepper. So, I was intrigued, with the mix of dried herbs. And while veggies, simply roasted in olive oil and salt and pepper is enough, every once in awhile, it’s good to change things up a bit, add a bit of spice.
Herb Roasted Root Vegetables
- 4 medium parsnips, peeled and cut into 1 1/2 inch thick slices
- 4 medium carrots, peeled and cut into 1 1/2-inch thick circles
- 1/2 pound Brussels sprouts, washed, outer skins removed, and halved
- 1 large sweet potato, peeled and cut crosswise into 1 1/2 inch slices
- 1/2 cup extra-virgin olive oil 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- Preheat oven to 400 degrees F.
In a large bowl, add the carrots, Brussels sprouts, potatoes, parsnips and sweet potatoes.
Toss well with olive oil, herbs, salt and pepper.
Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.
This will be my entry for Heart ‘n Soul Blog Hop.
This will be my entry for I Heart Cooking Clubs!
Cookbook Used:
Pam I love a big bowl of roasted veggies - the addition of the herbs makes nice change - I always make extras and turn them into a salad the next day with feta and olives.
Sue 🙂
Mmm, I love roasted veggies too. Bring on the herbs! Great choice. ☺
I adore oven roasted veggies, so much so that they are in my blog header 🙂 I'll have to try Giada's version!
I love a big plate of roasted veggies and all the herbs in this one sounds really delicious. Great fall pick!
😉
i really enjoy both the veggies and the herbage that you used. simple preparation delivering lots of flavor--that's what i like to see.
Hi Pam - adding the herbs does sound good! Love your photo (gorgeous as usual).
LL
Pam, I chuckled when you wrote that you are freezing when it's 70F:) I am the same way and living in Southern California feels so good, opposed to cold seasons of Michigan and Ohio.
We love roasted vegetables, and it a must-have-dish at Thanksgiving, parsnips and all:)
Just like you, I used olive oil, salt, and pepper with a great success. But adding spices might bring a bit of adventure to the dish.
BTW, thanks for showing me the way to Daily Shoot. I enjoy it tremendously in my desire to become a better photographer.
These look so delicious!
Maureen
I agree - no matter how tasty one combo is I always like to change up the seasoning now and then
I love this combination of veggies and they looks look so delicious roasted this way. Sometimes I just crave a big bowl of veggies for dinner. I'm eating Chard for dinner tonight and maybe some whole wheat cous cous. 🙂
Good stuff there Pam! I don't roast veggies enough.
~ingrid
Parsnips are like the redheaded step-child; the ugly duckling that turns in to a swan! Love them!
As for grilling in cold weather? I'll send Hubby out anytime! 🙂
Great recipe and definitely great comfort food. 'Tis the season to be roasting!
I'm loving the way these roasted veggies look. I've been seeing all sorts of roasted veggie salads lately and they have all been calling my name...
This is my absolute favorite way to eat veggies. YUM!
Well, I don't know how to roast vegetables. And I've never done so. So you can at least teach me something, right? There you are; a purpose for posting about something "everyone knows"!
"...I get cold when the temp drops below 70" Lol. Me too, Pam. Me too. The temperature dropped to 62 a few weeks ago and I wanted to break out the space heaters. Paul looked at me *head in hands* - but I promised him I wouldn't complain about the weather our first year back in Sacramento. It was 38 and snowing in Minneapolis this past weekend. And 75/sunny in CA. Can you even guess how happy I am? Just guess. 😉
I always tell anyone who doesn't like vegetables, grill them or roast them. You'll like them. Trust me. And parsnips are so under used!
mmmm...definitely one of my favorite warm, earthy, and comforting side dishes for cooler weather. Sounds mouthwatering 😀 (awesome double-duty post for both IHCC and the Hearth and Soul Hop, Pam!!)
I'm loving all of this winter herb usage. I usually just do olive oil and SP as well but it's fun to go crazy sometimes and mix it up.
My all time favorite with any meat! I am loving our colder temps and all the foods that go with winter. I am on a soup kick right now, chicken corn chowder for dinner tonight...
Oh my, my, my these look delicious! True about the 70 degree days, but isn't it nice to feel cold for a change (as I sit here in my layers of fleece - LOL)
Ina Garten has a recipe for this dish and I tried it a few months back. I learned a lot...for one thing, we decided we didn't like parsnips! 🙂
Now I make sweet potatoes and butternut squash with the carrots and everyone's happy.
I'm the same way as you, even on our 70 degree winter days I can't get motivated to grill outdoors...shrug. I've never added these wonderful spices to roasted vegetables. Why didn't I think of that? I do need a recipe! 🙂