Karol Smith
Vibrant Herb-Roasted Vegetables with a Hint of Rosemary
This gorgeous dish brings together the earthy flavors of root vegetables and the aromatic touch of fresh herbs, making it a perfect side for any meal. Herb-roasted vegetables are not only delicious but also incredibly healthy, adding a colorful and nutritious element to your dinner table. The rosemary infuses the vegetables with a delightful fragrance, making each bite a savory experience.
Ingredients:
– 3 large carrots, peeled and cut into chunks
– 2 parsnips, peeled and cut into chunks
– 1 large sweet potato, peeled and cut into chunks
– 1 red bell pepper, seeded and cut into strips
– 2 cups Brussels sprouts, halved
– 4 cloves garlic, minced
– 3 tablespoons olive oil
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon dried thyme
– Salt and black pepper, to taste
– ½ teaspoon paprika
– 2 tablespoons balsamic vinegar (optional)
Instructions:
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large mixing bowl, combine the carrots, parsnips, sweet potato, red bell pepper, and Brussels sprouts. Add the minced garlic.
3. In a small bowl, whisk together the olive oil, fresh rosemary, dried thyme, salt, black pepper, and paprika. Pour this mixture over the vegetables, tossing them to ensure they are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet. Make sure they are not overcrowded.
5. Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring once halfway through cooking.
6. If desired, drizzle the roasted vegetables with balsamic vinegar for an added touch of sweetness and acidity.
7. Serve the vegetables warm as a side dish to your favorite main course, and enjoy the vibrant flavors and colors of this herb-infused delight.
