Roasted Root Vegetables with Garlic and Herbs
Ingredients:
2 medium-sized potatoes, washed and diced into chunks
1 onion, peeled and cut into wedges
1 small butternut squash, peeled, seeded, and cubed
4-5 cloves of garlic, peeled
2-3 carrots, peeled and sliced into rounds
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with oil.
In a large mixing bowl, combine the diced potatoes, onion wedges, butternut squash cubes, garlic cloves, and carrot rounds.
Drizzle the olive oil over the vegetables and toss gently to coat evenly.
Sprinkle the dried thyme, dried rosemary, salt, and pepper over the vegetables and toss again to ensure the seasoning is well distributed.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and have a golden-brown color, tossing halfway through to ensure even cooking.
Once done, remove the baking sheet from the oven and transfer the roasted vegetables to a serving dish.
Garnish with fresh parsley if desired and serve hot as a delightful side dish or a standalone meal.
This dish celebrates the natural flavors of seasonal vegetables with the aromatic addition of herbs and garlic, making it a comforting and nutritious choice for any meal. Feel free to adjust the seasonings or add your favorite herbs to suit your taste preferences!
