By Erin Walgamuth
Even though the weather feels more like spring than winter, I still feel like eating comfort food. Maybe it’s that ancient inner calendar that subconsciously tells us all to hunker down by the fire and eat macaroni and cheese! I don’t know, but I do know that I am not ready to give up my root vegetables just yet.
This recipe is very simple and you can mix up your vegetables if you like, these are only a suggestion. I have been making this on winter nights for many years. The first time I made it I asked my husband if he liked it and his reply was “Well, I had seconds didn’t I?” I guess that would qualify as a yes.
The nice thing about this veggie combo is that it stands up well as a leftover. As I am very big into using leftovers to make another meal, I love this dish! This time of year I almost always make a roasted chicken as the main dish to the roasted vegetables. And I almost always make chicken soup the next night. So, the leftover vegetables end up in the soup, with the exception of the sweet potatoes.
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The roasted vegetables make a nice side for any main dish. I hope you enjoy them.
Roasted Vegetables with Thyme and Rosemary
You will need
13×9 glass baking dish
Serves 6 as a side
Prep time is about 20 minutes
Cook time is about 1 hour 15 minutes
Pre-heat oven to 425 degrees
1 slim sweet potato (about 10 oz.)
4 medium carrots
4 small red potatoes
2 tablespoons olive oil
1 teaspoon sea salt
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon fresh thyme, coarsely chopped
½ cup of water
Feel free to add other fresh herbs if you like.
Wash the sweet potatoes, carrots and red potatoes.
Cut sweet potato into 1 inch rounds. Put sweet potatoes in the baking dish. Peel carrots and cut off stem end. Cut carrots in half width-wise. Slice each piece down the middle length-wise to form a stick. Cut each piece in half length-wise again. If the carrots are very thick cut each piece length-wise into three to four sticks. Put carrots into the baking dish. Slice the potatoes in half length-wise. Cut each piece in half length-wise again. Cut width-wise twice to make approximately 6 pieces. Put potatoes in baking dish.
Drizzle 2 tablespoons of olive oil over the cut vegetables. Toss the vegetables with your hands to distribute the oil.
In a small bowl put salt, rosemary and thyme. Use a fork to combine the salt and herbs. Sprinkle the salt and herb mixture over the vegetables. Put ½ cup of water in the baking dish and tip back and forth to distribute across the bottom of the dish (The water will not cover the entire bottom of the baking dish). Cover the dish with aluminum foil and bake for 45 minutes.
Remove foil and gently toss vegetables with a spatula. Bake for another 30 minutes, or until vegetables are tender and starting to brown. Remove from heat and let stand for a few minutes. Serve.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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