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Zesty Herb Roasted Root Veggies

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Crispy, full flavored, delicate roasted root vegetables that are incredibly easy to make!
This 10 minute, throw in the oven recipe is a go-to quick meal starter!
This recipe is: 1-pan, oil-free, and packed with veggies!
Course Appetizer, Side Dish
Keyword carrots, fall, herbs, oil free, parsnips, roasted vegtables, root veggies, sweet potato
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 People

Ingredients

Root Veggies

  • 2 Medium sweet potatoes
  • 2 Medium parsnips
  • 3 Small or 2 medium russet potatoes
  • 2-4 carrots depending on size

Herbs

  • 2 Tbsp red wine vinegar
  • 2 Tbsp rosemary
  • 2 Tbsp thyme
  • 1 Tsp pepper
  • ½ Tsp salt

Instructions

  • Preheat oven to 425° F
  • Scrub all of your produce with a veggie brush well to reduce exposure to pesticides
  • Chop sweet potatoes, parsnips, carrots, and potatoes into about 1 inch cubes/pieces, just try to make everything a somewhat similar size so it will cook evenly.
    Place in a large bowl.
  • Add the vinegar, rosemary and thyme, salt and pepper to the bowl with the chopped vegetables.
    Stir until everything is coated evenly and looks delicious
  • Pour onto nonstick baking mat or lined baking sheet and spread out into an even layer.
    Bake for 30-40 minutes, give it a stir halfway through and when the timer goes off, poke a piece with a fork to check the tenderness, if they seem soft but not crispy, add 5 minutes.
  • Optional: sprinkle with vegan Parmesan shreds in the last 5-10 minutes of cooking for a creamy melted topping! I like this brand!