Easy Oven Roasted Vegetables with Herbs
These crispy roasted root vegetables are so delicious with the fresh sage and rosemary. They make a perfect side for any holiday occasion.
Servings: 4
Calories: 450kcal
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.
Nutrition
Calories: 450kcal | Carbohydrates: 63g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 188mg | Potassium: 1425mg | Fiber: 10g | Sugar: 12g | Vitamin A: 21326IU | Vitamin C: 43mg | Calcium: 84mg | Iron: 3mg