Saturday, February 23, 2013

Roasted Winter Veggies

I made these about a week or two ago (the weeks really are just running into one another).  I absolutely LOVE roasting favorite is when they get nice and crispy.  These took a while to brown up, but it was so worth the wait.  I'm pretty sure this is the first time I ever tried roasting carrots, and man were they sweet!!!  You just have to try it for yourself, enjoy!
6 carrots - cut into large sticks
1 parsnip - cut into large sticks
2 potatoes (I used russet..but next time I'm trying about 4-5 yukon gold) - cut into medium sized chunks
1 onion - diced
fresh herbs - thyme and parsley - 3 tbsp chopped
extra-virgin olive oil

1.  In a large bowl mix all veggies *except for onions*.
2.  Add olive oil, herbs - sprinkle generously with salt and pepper.
3.  Spray a large baking sheet with olive oil, spread veggies evenly on sheet.
4.  Roast in a 425 degree oven for 15 minutes - add onions and mix veggies - cook for an additional 20-30 minutes until golden brown.  


  1. Ooh - these look SO good!

  2. I did something similar for Thanksgiving this year and it was a hit. I love roasting vegetables, so much more flavor than steaming! This looks great!

  3. Mmmmm I love cooked veggies and potatoes!


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