Skip to main content
Epicurious
Cookbooks

Herb-Roasted Root Vegetable

Root vegetables are particularly forgiving when it comes to roasting times: Slightly undercooked and they have a little extra firmness, while on the other hand it takes quite a while to overcook them to the mushiness point. So this recipe is one of my main choices when Iā€™m preparing an entrĆ©e thatā€™s going to require stovetop attention at the end of cooking. While Iā€™m reducing a sauce or sautĆ©ing some veal, I donā€™t want to worry that Iā€™ll need to remove the veggies from the oven at precisely 7:15. And with this recipe, I donā€™t.

Recipe information

  • Yield

    6 side-dish servings

Ingredients

4 medium carrots (about 1 pound), peeled and cut crosswise into 1Ā 1/2-inch-thick slices
4 medium parsnips (about 1 pound), peeled and cut crosswise into 1Ā 1/2-inch-thick slices
8 ounces Brussels sprouts, halved
1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1Ā 1/2-inch-thick slices
1/3 cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste

Preparation

  1. Position the rack in the center of the oven and preheat the oven to 400 degrees F. In a large bowl, toss the carrots, parsnips, Brussels sprouts, sweet potato, oil, and herbs with 2 teaspoons each of kosher salt and pepper to coat. Arrange the vegetables evenly on a large, heavy baking sheet. Roast the vegetables until tender and golden, stirring occasionally, about 35 minutes. Season with more salt and pepper to taste. (The vegetables can be made up to 4 hours ahead. Rewarm in the oven before serving.) Transfer the vegetables to a platter and serve.

Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright Ā© 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
TagsCarrotRoot VegetableVegetableParsnipBrussels SproutSweet PotatoPotatoSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadRoastThanksgivingCookbooks
Read More
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.