A delightful medley of roasted root vegetables, infused with aromatic herbs for a comforting and flavorful side dish.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and helps achieve a crispy texture.
Peel and chop the potatoes, sweet potatoes, carrots, and onion into bite-sized pieces.
Cut the vegetables into similar sizes for even roasting.
In a mixing bowl, combine the chopped vegetables with olive oil, rosemary, sage, salt, pepper, and garlic. Mix well to coat evenly.
Tossing the vegetables thoroughly ensures even seasoning.
Spread the seasoned vegetables evenly on a baking sheet.
Avoid overcrowding the vegetables to allow proper roasting.
Roast in the preheated oven for 35-45 minutes, stirring halfway through, until the vegetables are tender and slightly crispy.
Stirring halfway ensures even cooking and prevents sticking.
Serve the roasted vegetables warm as a side dish.
Garnish with additional fresh herbs for a burst of flavor.
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