HungryForever

Herb-Roasted ROOT VEGETABLES

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. While I’m reducing a sauce or sautéing some veal, I don’t want to worry that I’ll need to remove the veggies from the oven at precisely 7:15. And with this recipe, I don’t.

Servings

Ingredients

4 medium carrotspeeled and cut crosswise into 1½-inch-thick slices, about 1 pound
4 medium parsnipspeeled and cut crosswise into 1½-inch-thick slices, about 1 pound
8ounces Brussels sproutshalved
1 large sweet potatopeeled and cut crosswise into 1½-inch-thick slices, about 8 ounces
cup ⅓extra-virgin olive oil
1tablespoon dried oregano
1tablespoon dried basil
1teaspoon dried thyme
1teaspoon dried rosemary
2teaspoons kosher saltplus more to taste
2teaspoons Freshly ground black pepperplus more to taste

Instructions

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.