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 ½ inch thick slices
- 4 medium carrots, peeled and cut into 1 ½-inch thick circles
- ½ pound Brussels sprouts, washed, outer skins removed, and halved
- 1 large sweet potato, peeled and cut crosswise into 1 ½ inch slices
- ½ 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!