How to make: Harvest Roasted Vegetables

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are more cost-effective and have a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried oregano can provide a similar flavor profile.

Chop one large butternut squash into pieces and place it in a large bowl.

Dice two sweet potatoes and add them to the bowl.

Cut up two large parsnips and add them to the bowl.

Chop two large carrots and add them to the bowl.

Add seven whole cloves of garlic to the bowl (optional).

Add one tablespoon of chopped fresh thyme to the bowl, reserving half for later.

Add two tablespoons of chopped fresh parsley to the bowl, reserving half for later.

Add salt and black pepper to taste, adjusting according to preference.

Drizzle half a cup of olive oil over the vegetables in the bowl.

Use a wooden spoon or spatula to mix the vegetables until they are well coated with oil and seasonings.

Transfer the mixed vegetables to a large roasting pan, ensuring to include all herbs and oil.

Spread the vegetables evenly in the pan for even cooking.

Preheat the oven to 375°F (190°C).

Roast the vegetables in the preheated oven for about 40-45 minutes, tossing them halfway through at 20 minutes.

Check for doneness by tasting a piece to ensure they are tender.

Remove the vegetables from the oven and add the reserved parsley and thyme, mixing well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary