A delightful and simple recipe to enjoy the flavors of autumn with roasted vegetables seasoned with aromatic herbs.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and helps achieve a crispy texture.
Peel and chop the sweet potatoes, carrots, turnips, and red onion into bite-sized pieces.
Try to cut the vegetables into similar sizes for even roasting.
In a mixing bowl, combine the chopped vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly.
Use your hands to mix for better coating and to ensure all pieces are seasoned.
Spread the seasoned vegetables in a single layer on a baking sheet.
Avoid overcrowding the baking sheet to allow proper roasting.
Roast in the preheated oven for 25 minutes. Stir the vegetables and roast for an additional 15 minutes or until tender and slightly crispy.
Stirring halfway through ensures even cooking and prevents sticking.
Serve the roasted vegetables warm as a side dish or enjoy them as a main course.
Garnish with fresh herbs like parsley for added freshness and color.
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