03 November 2007

Herb-Roasted Root Vegetables

This is a great basic recipe for this time of year: it's good for you, tasty, and oh so easy to make. Unfortunately, Hubs hates brussels sprouts (and I adore them, especially roasted, so boo). So instead of brussels sprouts this time we bought patty pan squash to roast along with the other veggies, just added them for the last 10 minutes of roasting.

This recipe is very versatile: I change it up regularly depending on what looks good at the market or what I'm hungry for, using baking potatoes or fennel or butternut squash or beets. Possibilities are almost endless!

Herb-Roasted Root Vegetables

4 medium parsnips, peeled and cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch chunks
1 large sweet potato, peeled and cut into 1-inch chunks
8 oz. brussels sprouts, whole or halved if they are large
1/3 c. olive oil
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. dried thyme
1 Tbsp. dried rosemary
Salt and ground black pepper

Position the rack in the center of the oven and preheat the oven to 400 F.

In a large bowl, toss the parsnips, carrots, sweet potato, brussels sprouts, oil, and herbs with 2 tsp. each salt and ground black 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 veggies can be made up to 4 hours ahead; rewarm in the oven before serving.

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