ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herb-Roasted Root Vegetables

Yield 6 servings (serving size: 3/4 cup)
Prep: 17 minutes; Cook: 49 minutesLittle onions, baby carrots, and small red potatoes are fit for a king when roasted with fresh herbs and olive oil. A touch of balsamic vinegar adds sweetness to these earthy roots.

Ingredients

  • 12 cipollini onions (about 1/2 pound)
  • 1 pound baby carrots
  • 6 small red potatoes (3/4 pound), quartered
  • 1 tablespoon fresh rosemary needles
  • 1 teaspoon fresh thyme leaves
  • 4 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon balsamic vinegar

Nutrition Information

  • calories 130
  • fat 3.2 g
  • satfat 0.4 g
  • protein 2.6 g
  • carbohydrate 23.1 g
  • fiber 3.4 g
  • iron 0.6 mg
  • sodium 204 mg
  • calcium 35 mg

How to Make It

  1. Preheat oven to 475°.

  2. Place onions in a medium saucepan, and cover with water. Bring to a boil, and cook 1 minute. Drain and plunge onions into ice water. Drain and peel.

  3. Place onions, carrots, and potatoes in a broiler pan. Add rosemary and next 4 ingredients; toss to coat. Bake at 475° for 35 minutes, stirring after 17 minutes.

  4. Place vegetables in a serving bowl. Add flat-leaf parsley and balsamic vinegar; toss gently.

  5. Cipollini: We found cipollini ("little onions") in a variety of supermarkets as well as specialty stores. They are small, round, flat onions that have a touch of sweetness. We also tested with two small Vidalia onions, chopped, and liked the flavor as well. To easily remove the skins from cipollini onions, boil them for 1 minute, and then plunge then into an ice-water bath. The skins will slip off easily.

Oxmoor House Healthy Eating Collection