Thursday, July 11, 2013

Roasted Root Vegetables with Rosemary and Thyme

(click on image for close up)
3 medium size red potatoes
4 carrots cut in 1" pieces or 10-12 baby carrots
2-3 parsnips cut in 1" pieces
1 butternut squash, peeled and cut into 1" pieces
1 large yellow onion, peeled and diced
5 sprigs fresh thyme, roughly chopped
2 sprigs fresh rosemary, roughly chopped
Olive oil

Preheat oven to 425F degrees.

Place vegetables on a parchment-lined sheet pan (I completely forgot to add the paper).  Sprinkle with salt, pepper and chopped herbs.  It already smells wonderful!!

Add olive oil and combine.  Taste a carrot to see if it needs more salt.  Roast uncovered for 1 hour, stirring 1 or 2 times.  

Time to admire. . . . 

Time to drool. . . .

Time to . . .


I dared to use the oven on this hot, muggy Summer day and I didn't fret one bit!  This recipe was so worth it.  Hubby is ready for me to make more tomorrow and I can't wait.  Prepping it is half the fun :)

Definitely enjoying the week!


  1. This looks wonderful! I've pinned it to remember for the fall.

    1. Awww thanks Paula! It really was delicious


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