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Roasted Fall Vegetables With Fresh Herbs

Here's how you make Roasted Fall Vegetables With Fresh Herbs
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  • Servings: 8
  • Prep: 20m
  • Cook: 40m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 289 grams potatoes (white or purple potatoes, unpeeled and halved, 10oz about 12 mini potatoes)
  • 389 grams carrots (peeled and cut into 1" pieces, 14oz, 6 medium)
  • 226 grams fennel (small bulb, trimmed and cut into 1" slices (about 8oz)
  • 226 grams parsnips (peeled and cut into 1" pieces, 8oz, 2 medium)
  • 1 onion (large red onion, cut into 8 wedges, about 340g/12oz)
  • 226 grams squash (peeled and cut into 1" pieces, 1/2 small squash, about 8oz)
  • 3 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 400F.

  • Step 2: In a small bowl, whisk together olive oil, vinegar, salt & pepper; pour over veggies.

  • Step 3: Toss veggies until evenly coated with oil mixture (using your hands works well too).

  • Step 4: Sprinkle herbs over veggies and toss again.

  • Step 5: Be careful not to crowd the veggies or they will steam, not roast; trying to keep them in a single layer.

  • Step 6: Return to oven, rotating pans if necessary.

  • Step 7: Bake for 15 to 25 minutes more depending on the thickness of veggies.

  • Step 8: Be careful not to burn them.


We hope you enjoy this recipe!

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