Herb-Roasted ROOT VEGETABLES
- 4 medium parsnips (about 1 pound), peeled and cut crosswise into 1½-inch-thick slices
- 8 ounces Brussels sprouts, halved
- 1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1½-inch-thick slices
- â…“ 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
Instructions:
Root vegetables are particularly forgiving when it comes to roasting times: Slightly undercooked and they have a little extra firmness, while on the other hand it takes quite a while to overcook them to the mushiness point.
So this recipe is one of my main choices when I’m preparing an entrée that’s going to require stovetop attention at the end of cooking.
- 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.