Garlic Herb Roasted Root Vegetables
Root vegetables roasted with garlic and herb are a great side dish to have on the roast dinner menu. It is so easy to prepare with just a few simple pantry ingredients. Herbs and garlic add an amazing flavour and aroma to the roast vegetables. This easy peasy roast vegetables are gluten free and vegan.
Servings: 3
Calories: 278kcal
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 308 gms (or) 1 cup (or) 2 big size Potatoes wash, peel and cut into wedges
- 186 gms (or) ¾ cup (or) 3 medium size Carrots wash, peel and cut into wedges
- 256 gms (or) 1 cup (or) 3 medium size Parsnips wash, peel and cut into wedges
- 2 Tablespoons Olive Oil
- Salt as required
- Pepper as required
- 2 twigs Rosemary
- 2 twigs Thyme
- 4-5 cloves Garlic peel
- 126 gms (or) ½ cup (or) 2 medium Red Onion peel and cut into wedges
Instructions
- Scroll up a little and check the tips and tricks for extra info and help.
- Preheat the oven to 200 C (400 F).
- Peel carrots, parsnips and potato skin and slice them into long thick wedges.186 gms (or) ¾ cup (or) 3 medium size Carrots, 256 gms (or) 1 cup (or) 3 medium size Parsnips, 308 gms (or) 1 cup (or) 2 big size Potatoes
- Peel onion and garlic and then cut the onion into chunky slices. Keep onions and garlic aside.126 gms (or) ½ cup (or) 2 medium Red Onion, 4-5 cloves Garlic
- Place carrots, parsnips and potatoes in a roasting tray.
- Add oil, pepper, salt and mix well until the vegetables are well coated.2 Tablespoons Olive Oil, Salt, Pepper
- Spread them evenly in a single layer.
- Put the roasting tray in the oven and roast for 20 minutes.
- After 20 minutes, take the pan out of the oven and flip vegetables with a spatula or a slotted turner.
- Now add onion, garlic, rosemary and thyme twigs.2 twigs Rosemary, 2 twigs Thyme, 126 gms (or) ½ cup (or) 2 medium Red Onion, 4-5 cloves Garlic
- Put the roasting tray back in the oven and roast for another 35-40 minutes or until vegetables are well roasted with crispy outer.
- Take the tray out of the oven and put it on a cooling rack.
- Enjoy hot and delicious garlic herb roasted vegetables with any main dish of your choice.
Notes
Do not add garlic, onion and fresh herbs at the beginning along with other hard vegetables. Add them halfway through roasting to prevent them from charring.
Take the tray out of the oven halfway through roasting, flip the vegetables, put the tray back in the oven and continue cooking until done. If you do not flip vegetables, you will end up with unevenly roasted vegetables.
Add a little extra oil to get a crispy outer. Ensure not to add so much oil that the vegetables are drowned in it.
Cut vegetables into uniform thick wedges so that all the vegetables roast at the same time.
Spread vegetables in a single layer on a roasting tray to ensure they roast well. If necessary, divide them into two trays.
Ensure to roast at a high temperature around 200 C. Low temperature would turn vegetables soggy and soft rather than crispy.
The suggested roasting time may vary depending on the type of oven you use and its settings.
Ensure to use any oil that has a high smoking point.
Nutrition
Calories: 278kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 60mg | Potassium: 1039mg | Fiber: 9g | Sugar: 10g | Vitamin A: 10414IU | Vitamin C: 44mg | Calcium: 92mg | Iron: 2mg
