Herb-Roasted Root Vegetables

Name: Herb-Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 1 1/2 lb. mixed baby potatoes, cut into halves; 1 lb. baby carrots, cut into halves; 1 bunch radishes, trimmed, cut into halves; 3 tbsp. olive oil; 1 tbsp. chopped fresh thyme; 1/4 c. fresh parsley, finely chopped

By The Good Housekeeping Test KitchenPublished: Mar 17, 2017

herb roasted root vegetables on a white plate

Yossy Arefi

Yields:

10 serving(s)

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

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Rich in color and flavor, these root veggies, dressed in thyme and parsley, are the perfect spring side dish.

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Ingredients

1 1/2 lb. mixed baby potatoes, cut into halves
1 lb. baby carrots, cut into halves
1 bunch radishes, trimmed, cut into halves
3 Tbsp. olive oil
1 Tbsp. chopped fresh thyme
1/4 cup fresh parsley, finely chopped

Directions

1. Step 1Preheat oven to 450°F. In 7-quart sauce pot, cover potatoes and carrots with cold water; add 1 tablespoon salt. Cover and heat to boiling on high. Reduce heat to maintain simmer; cook 7 minutes. Drain well and return to pot.
2. Step 2Toss potatoes, carrots and radishes with oil, thyme and 1/4 teaspoon each salt and pepper; arrange in single layer on large rimmed baking sheet. Roast 20 minutes or until vegetables are browned and tender.
3. Step 3Remove from oven; sprinkle vegetables with parsley.

Nutritional information (per serving): About 110 cals, 2 g protein, 16 g carbs, 4 g fat (1 g sat), 2 g fiber, 170 mg sodium

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