Slow-Roasted Root Vegetables with Herb-Infused Olive Oil

Name: Slow-Roasted Root Vegetables with Herb-Infused Olive Oil
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium, peeled and cut into 1-inch pieces carrots; 2 medium, peeled and cut into 1-inch pieces parsnips; 1 large, peeled and cut into 1-inch pieces sweet potato; 1 medium, cut into 1-inch wedges red onion; 3 tbsp olive oil; 2 cloves, minced garlic; 1 tsp, finely chopped fresh rosemary; 1 tsp, leaves only fresh thyme; 1/2 tsp salt; 1/4 tsp black pepper

Root vegetables roasted at a low temperature for hours to develop deep sweetness without browning, finished with a fragrant herb oil.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

2 medium, peeled and cut into 1-inch pieces carrots
2 medium, peeled and cut into 1-inch pieces parsnips
1 large, peeled and cut into 1-inch pieces sweet potato
1 medium, cut into 1-inch wedges red onion
3 tbsp olive oil
2 cloves, minced garlic
1 tsp, finely chopped fresh rosemary
1 tsp, leaves only fresh thyme
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a large bowl, combine carrots, parsnips, sweet potato, and red onion. Drizzle with 3 tbsp olive oil, then add minced garlic, 1 tsp chopped rosemary, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until vegetables are evenly coated.
Step 2: Spread vegetables in a single layer on the prepared baking sheet. Roast for 45 minutes, stirring once halfway through, until tender and lightly caramelized at the edges.
Step 3: Remove from oven and let cool for 5 minutes. Transfer to a serving dish and sprinkle with an additional 1/2 tsp fresh rosemary and 1/2 tsp thyme for garnish before serving.