EFK Tested
Erickson Roasted Vegetables
This is one of our simple, dependable vegetable sides. We roast a mix of hearty vegetables with olive oil, garlic, and fresh herbs until they are tender with browned, caramelized edges.
From the EFK recipe collection
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Preheat the oven to 390°F.
- 2. Cut the potatoes, carrots, and parsnips into fairly even pieces so they cook at about the same rate.
- 3. Toss the red onion separately with about 1 tablespoon of the olive oil and a small amount of the salt and pepper. Set aside.
- 4. Add the potatoes, carrots, parsnips, smashed garlic, thyme, and sage to a large bowl. Toss with the remaining olive oil, salt, and pepper.
- 5. Spread the vegetables in a single layer on a large baking sheet, leaving enough room for them to roast instead of steam.
- 6. Roast for about 30 minutes.
- 7. Add the red onion and toss everything gently.
- 8. Continue roasting for about 45–60 minutes, tossing once during cooking, until the vegetables are tender and browned around the edges.
- 9. Sprinkle with fresh parsley if desired and serve hot.
View this recipe on the original EFK website ↗