Roasted Spring Root Vegetables
Roasted Spring Root Vegetables might be a good recipe to expand your side dish collection. One serving contains 241 calories, 5g of protein, and 7g of fat. This recipe serves 4 and costs $1.37 per serving. Head to the store and pick up olive oil, onions, thyme, and a few other things to make it today. It will be a hit at your Easter event. 69 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Jessica Gavin. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is amazing. Similar recipes include Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper, Roasted Root Vegetables, and Roasted Root Vegetables.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
Black pepper, freshly ground, to taste
1 pound of small carrot, cut in half length-wise
1 pound fingerling potatoes (or baby potatoes), cut in half length-wise
½ teaspoon kosher salt
Olive oil, enough to coat the vegetables (1/8-1/4 cup)
8 ounces cippolini onions, peeled and cut in half
4 sprigs of rosemary
4 sprigs of thyme
Equipment:
bowl
aluminum foil
oven
Cooking instruction summary:
Pre-heat oven to 400°F.Line a sheet tray with foil.In a large bowl, toss and coat the vegetables with the olive oil. Season with salt and pepper.In one layer, spread the vegetables out on the sheet tray. Add the thyme and rosemary in different areas of the sheet tray on top of the vegetables.Roast for 15 minutes and then gently stir the vegetables. Roast for an additional 10-15 minutes, or until the vegetables are tender.Discard the herbs. Season with more salt and pepper as you desire.
Step by step:
1. Pre-heat oven to 400°F.Line a sheet tray with foil.In a large bowl, toss and coat the vegetables with the olive oil. Season with salt and pepper.In one layer, spread the vegetables out on the sheet tray.
2. Add the thyme and rosemary in different areas of the sheet tray on top of the vegetables.Roast for 15 minutes and then gently stir the vegetables. Roast for an additional 10-15 minutes, or until the vegetables are tender.Discard the herbs. Season with more salt and pepper as you desire.
Nutrition Information:
covered percent of daily need
