Low-Temperature Herb-Roasted Root Vegetables

Name: Low-Temperature Herb-Roasted Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium, peeled and cut into 1-inch chunks carrots; 2 medium, peeled and cut into 1-inch chunks parsnips; 1 medium, peeled and cut into 1-inch chunks sweet potato; 1 tbsp olive oil; 1 tsp, dried rosemary; 1/2 tsp, dried thyme; 1/4 tsp salt; 1/8 tsp black pepper

Root vegetables roasted at low heat until caramelized and tender, enhanced with fresh herbs.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

2 medium, peeled and cut into 1-inch chunks carrots
2 medium, peeled and cut into 1-inch chunks parsnips
1 medium, peeled and cut into 1-inch chunks sweet potato
1 tbsp olive oil
1 tsp, dried rosemary
1/2 tsp, dried thyme
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Preheat oven to 375°F (190°C). In a large bowl, toss 2 medium peeled and chopped carrots, 2 medium peeled and chopped parsnips, and 1 medium peeled and chopped sweet potato with 1 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 30 minutes, stirring once after 15 minutes, until vegetables are golden brown and easily pierced with a fork.
Step 3: Remove from oven and let rest for 5 minutes before serving to allow flavors to settle.