Herbes de Provence Roasted Root Vegetables
Rated 3.0 stars by 2 users
Cuisine
French
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
Bring warmth and depth to your table with this rustic Herbes de Provence Roasted Root Vegetables recipe. A perfect blend of hearty root vegetables, aromatic herbs, and a touch of sea salt makes this dish both comforting and nourishing.
The Herbes de Provence seasoning—a fragrant mix infuses every bite with the essence of the French countryside. Roasting enhances the natural sweetness of carrots, parsnips, sweet potato, and turnip, creating a beautifully caramelized and tender result.
Serve these roasted veggies as a flavorful side dish for your favorite mains, or enjoy them on their own for a wholesome, plant-based meal. Whether for a cozy family dinner or a festive gathering, this dish is sure to impress.
Enjoy the aromatic flavors of Gathering Place Organic Herbes de Provence and Gathering Place Black Pepper in this comforting and versatile dish!
Ingredients
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 sweet potato, peeled and cubed
- 1 turnip or rutabaga, peeled and cubed
- 1 red onion, cut into wedges
- 3 tablespoons extra-virgin olive oil
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1 tablespoon Gathering Place Organic Herbes de Provence
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1 teaspoon Gathering Place Antarctic Pure Sea Salt
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½ teaspoon Gathering Place Black Pepper, freshly ground
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Fresh thyme or dried sprigs, for garnish (optional)
Directions
Preheat the Oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Prepare the Vegetables: Place the chopped root vegetables and red onion wedges into a large mixing bowl.
Season the Vegetables: Drizzle the olive oil over the vegetables. Sprinkle with Gathering Place Organic Herbes de Provence, Gathering Place Antarctic Pure Sea Salt, and Gathering Place Black Pepper. Toss everything together until the vegetables are evenly coated.
Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them roast evenly and become nicely caramelized.
Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 40–45 minutes, or until the vegetables are tender and golden brown. Stir the vegetables halfway through the cooking time to ensure even roasting.
Serve: Once roasted, remove the vegetables from the oven. Transfer to a serving platter and garnish with fresh thyme sprigs if desired. Serve warm.
Recipe Note
Tips:
Vegetable Variations: Feel free to customize this recipe with your favorite root vegetables, such as beets, rutabaga, or potatoes.
Uniform Cutting: Cutting the vegetables into similar-sized pieces ensures they cook evenly.
Leftovers: These roasted vegetables make excellent leftovers. They can be added to salads, grain bowls, or enjoyed as a side dish the next day.