Herb Roasted Root Vegetables

Name: Herb Roasted Root Vegetables
Cook time: 35 min
Yield: 6 servings
Ingredients: 450 g carrots peeled if needed, cut on a diagonal into 2 cm pieces; 350 g parsnips peeled, cut into 2 cm pieces; 450 g sweet potatoes peeled, cut into 2 cm cubes; 200 g red onion cut into 2 cm wedges; 20 ml olive oil divided; 4 g fine salt divided; 1.5 g black pepper freshly ground, divided; 4 g fresh thyme leaves stripped from stems; 3 g fresh rosemary leaves finely chopped; 2 g fresh sage leaves thinly sliced; 10 ml olive oil divided; 2 g fine salt divided; 0.5 g black pepper freshly ground, divided; 10 ml apple cider vinegar for finishing

A Thanksgiving side built around evenly cut root vegetables roasted hot so their natural sweetness concentrates while thyme, rosemary, and sage perfume the pan. A final splash of apple cider vinegar sharpens the richness and keeps the flavors bright beside turkey or other mains.

By Julienne

Cook time: 35 minutes

Servings: 6

Ingredients

450 g carrots peeled if needed, cut on a diagonal into 2 cm pieces
350 g parsnips peeled, cut into 2 cm pieces
450 g sweet potatoes peeled, cut into 2 cm cubes
200 g red onion cut into 2 cm wedges
20 ml olive oil divided
4 g fine salt divided
1.5 g black pepper freshly ground, divided
4 g fresh thyme leaves stripped from stems
3 g fresh rosemary leaves finely chopped
2 g fresh sage leaves thinly sliced
10 ml olive oil divided
2 g fine salt divided
0.5 g black pepper freshly ground, divided
10 ml apple cider vinegar for finishing

Instructions

Heat the oven to 220 C. Line a large rimmed baking sheet with parchment paper. The oven is fully preheated and the sheet is lined.
In a large bowl, combine the carrots, parsnips, sweet potatoes, and red onion with 20 ml olive oil, 4 g salt, 1.5 g black pepper, the thyme, rosemary, and sage. Toss until every piece is coated. The vegetables look evenly glossed and the herbs are distributed throughout.
Spread the vegetables on the prepared baking sheet in a single layer with a little space between pieces. Roast for 20 minutes. The vegetables are starting to soften and the bottoms show light browning.
Remove the tray, flip the vegetables, then drizzle with the remaining 10 ml olive oil and sprinkle with the remaining 2 g salt and 0.5 g black pepper. Return to the oven and roast 15 minutes more. The vegetables are tender when pierced with a paring knife and have browned, caramelized edges.
Transfer to a serving dish and toss with the apple cider vinegar. Taste and adjust with a pinch more salt only if needed from your measured amount. Serve hot. The finished vegetables are glossy, fragrant, and tender with browned edges and a bright finish.