Crispy, healthy and vibrant side dish for any holiday occasion. These roasted vegetables are so delicious with fresh rosemary, sage, slices of garlic, and red onion with a drizzle of maple syrup making this dish so yummy!
HOW GOOD ARE THESE ROASTED POTATOES...
These roasted vegetables are sooo delicious! Once you start eating them, it’s difficult to stop! My family and I can’t seem to get enough of the roasted vegetables when they are in season. These fresh flavourful veggies can certainly dress up any dish or table with their vibrant colours. This recipe I added a generous amount of olive oil, a tablespoon or two slices of garlic throughout and the fresh sage and rosemary just adds that extra earthy pungent tastiness to this dish. These crispy roasted vegetables are ideal for any occasion.
INGREDIENTS
POTATOES: I used Yukon Gold potatoes for their low to medium starch content and they are one of better choice for roasting; I like to purchase organic potatoes since I prefer to leave the skins on
SWEET POTATOES: I love these potatoes, they really add to a recipe with their natural sweet flavour and vibrant colour
BEETS: are one of those root vegetables we tend not to think of when we roast a variety of vegetables but they are so healthy for us and they are so tasty; they add such a beautiful vibrant colour to a dish
CARROTS: are another delicious vegetable with it’s natural sweetness once roasted and beautiful vibrant colour
BRUSSEL SPROUTS: are optional for this recipe, but I do think they add a sweet and smoky flavour once roasted
GARLIC: gives this dish a rich pungent flavour and of course with it’s healthy benefits is always a plus
RED ONION: my go to onion for many of my recipes and it definitely compliments this dish once they are roasted they release a sweet flavour
EXTRA VIRGIN OLIVE OIL: make sure you coat the vegetables with a good quality evoo for best results
HERBS: sage and rosemary are an excellent choice; rosemary is more pungent then sage and each adds it’s own flavour to this dish
BUTTER: I like to add butter to my roasted vegetables, it leaves the vegetables with a rich buttery flavour that really makes them so good
SEASONINGS: sea salt and pepper
MAPLE SYRUP: I added a couple of tablespoons over the vegetables before serving and is it optional, sometimes I find the vegetables need that little extra of sweetness
DID YOU KNOW CANADA PRODUCES 85% OF THE WORLD’S MAPLE SYRUP? Canadian pure maple syrup is absolutely divine! Rich is texture and flavour! If you haven’t had it before, you must try it!
COOKING TIPS FOR THESE ROASTED VEGETABLES
- This side dish is great for any occasion and it’s a great recipe since the oven does the work. These roasted vegetables are best when fresh out of the oven. However, they can be made ahead of time and reheated in the oven at 425ºF in a baking sheet, drizzle with some olive oil and bake for 5-6 minutes, long enough to heat through, they should be sizzling when they are ready.
- Beets have a tendency to release it’s red juices when roasted. These juices can release onto the other vegetables. However, if you rather not see that on the other vegetables, I would suggest to move the beets to one end of the pan.
- I like the flavours of rosemary, sage and garlic and if you want to add other herbs instead thyme, oregano, or parsley and paprika would be a spice option.
WHAT MAKES THESE ROASTED VEGETABLES SO DELICIOUS
- The natural sweetness are released from the sweet potatoes, carrots, beets and brussel sprouts
- The crispy texture of the potatoes, brussel sprouts and red onion adds so much flavour
- The slices of garlic apt up the tastiness to this dish
- Rosemary and sage were added for their earthy, yet pungent flavours
- Butter was added halfway for a crispier texture and buttery yumminess
HOW TO MAKE THIS DELICIOUS SIDE DISH
First start by preparing your vegetables, peel and cut potatoes, sweet potatoes, and peel and cut beets into roughly 1 inch cubes. Peel and slice the carrots into 1/2 inch slices. Cut the red onion and garlic into slices, and brussel sprouts need to be cut in half. Then preheat oven to 425°F or 218°C.
Prepare a large baking sheet with parchment paper or foil. Spread evenly the prepared vegetables over the baking sheet/dish. Then add olive oil, garlic, rosemary and season with salt and pepper, toss to coat. Bake for 45-50 minutes or until the vegetables are tender and crispy. Halfway through, turn over the vegetables to crispiness on all sides and add sage and dollops of butter throughout. Continue baking for another 25-30 minutes.
STORING
This side dish can be stored in the refrigerator for up to 2 days. The best way to really enjoy these roasted vegetables is eating them when they are freshly roasted. Leftover roasted vegetables are still tasty and they can be reheated by following my instructions above.
WHAT CAN I SERVE WITH THESE ROASTED VEGETABLES:
Easy Oven Roasted Vegetables with Herbs
Equipment
- large baking sheet/baking dish
Ingredients
- 4 tbsp extra virgin olive oil
- 4 medium, Yukon gold potatoes, cut into 1 inch diced
- 2 sweet potatoes, peeled, cut into 1 inch diced
- 3 medium beets, peeled, cut into 1 inch diced
- 2-3 carrots, peeled and sliced 1/2 inch
- 12 brussel sprouts, sliced in half
- 1/2 red onion, sliced
- 3 cloves garlic, sliced
- 2 tbsp butter
- 6 fresh sage leaves
- 2 4 inch sprig fresh rosemary
- sea salt and fresh pepper
- 2 tbsp maple syrup (optional)
Instructions
- Preheat oven to 425°F or 218°C.
- Prepare a large baking sheet with parchment paper or foil. Spread evenly the prepared vegetables over the baking sheet/dish. Then add olive oil, garlic, rosemary and season with salt and pepper, toss to coat. Bake for 45-50 minutes.
- Half way through, turn over the vegetables so they get crispy on all sides. Then add sage and the dollops of butter throughout. Continue baking for another 25-30 minutes, until the vegetables are tender and crispy.
- Serve immediately with turkey, chicken, fish and any meats.
