Herb-Roasted Root Vegetables
November 8, 2010 § 1 Comment
Oh my goodness. The combination of the time change yesterday and the wintry weather this morning has made my head feel like it’s filled with sludge. I just cannot get it together today!
We had a fun, busy weekend. How about you? The three of us went to a fall-themed potluck party on Saturday and I went to a baby shower yesterday, where I got to hang out with my mom and sisters while drinking wine, eating good food, and ogling precious baby girl clothes.
On Saturday I contributed Herb-Roasted Root Vegetables and Pumpkin Chocolate Chip Cookies to the potluck. The vegetables were an unexpected hit. Brussels sprouts are a polarizing vegetable, don’t you think? Some people (like me) love them, while others seriously dislike them. I make this dish all the time in the fall– it’s seasonal, easy and delicious. It’s perfect to bring to potlucks and would also be a nice addition to your Thanksgiving spread.
Herb-Roasted Root Vegetables
From Giada De Laurentiis, Everyday Italian (p. 201)
4 medium carrots (about 1 pound,) peeled and cut crosswise into 1 1/2-inch-thick slices
4 medium parsnips (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices
8 ounces Brussels sprouts, halved
1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1 1/2-inch-thick slices
1/3 cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
Directions
Position the rack in the center of the oven and preheat the oven to 400 degrees F. In a large bowl, toss the carrots, parsnips, Brussels sprouts, sweet potato, oil and herbs with 2 teaspoons each of kosher salt and pepper to coat. Arrange the vegetables evenly on a large, heavy baking sheet. Roast the vegetables until tender and golden, stirring occasionally, about 35 minutes. Season with more salt and pepper to taste. (The vegetables can be made up to 4 hours ahead. Rewarm in the oven before serving.) Transfer the vegetables to a platter and serve.
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I loosely follow this recipe. I often include more sweet potatoes. Sometimes I throw in broccoli, red potatoes and/or red onion chunks. For the herbs, I’ll usually use an Italian Seasonings mix and eyeball the amount rather than measuring. Sometimes I’ll sprinkle on Gomasio instead of kosher salt.
No matter what combination I do, it always comes out delicious! I don’t think you can go wrong with roasted vegetables. In fact, they taste even better if they get a little burned!
[...] I think that’s it! My mom is making my beloved Herb-Roasted Root Vegetables. We still have some kale in our garden, so I might bring that along to saute with the green [...]