Herb-Roasted Root Vegetables

Prep: 17 minutes; Cook: 49 minutes

Little 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.


6 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.

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.

Katherine Cobbs,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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