Herb-Roasted Root Vegetable

Name: Herb-Roasted Root Vegetable
Yield: 6 side-dish servings
Ingredients: 4 medium carrots (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices; 4 medium parsnips (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices; 8 ounces Brussels sprouts, halved; 1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1 1/2-inch-thick slices; 1/3 cup extra-virgin olive oil; 1 tablespoon dried oregano; 1 tablespoon dried basil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 teaspoons kosher salt, plus more to taste; 2 teaspoons freshly ground black pepper, plus more to taste

December 9, 2011

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.

Recipe notes

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