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.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 130
  • Fat: 3.2g
  • Saturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 23.1g
  • Fiber: 3.4g
  • Iron: 0.6mg
  • Sodium: 204mg
  • Calcium: 35mg

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

Preparation

  1. 1. Preheat oven to 475°.
  2. 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. 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. 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.
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