Rosemary and Thyme Roasted Root Vegetables

The trick of this recipe is to cut the veggies in the same size and shape, if possible, so that they will all cook in the same amount of time. BHL

Yield: 6 servings


4 Tbsp Flying Olive Extra Virgin Olive Oil. Suggestions: Garlic, Rosemary, or Thyme or a combination

2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp kosher salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
4 large red potatoes in wedges or French fry shapes
4 medium carrots, peeled and halved lengthwise, or 2 cups large baby carrots cut from top to bottom
3 large parsnips, peeled and cut in the same size and shape as the carrots
2 large shallots (about 8 ounces), peeled and cut in half
1 clove garlic, peeled


Heat the oven to 375 degrees.

In a large bowl, toss together the Flying Olive Extra Virgin Olive Oil(s) of choice, rosemary, thyme, salt, pepper. Place the potatoes, carrots, parsnips, shallots, and garlic. Pour the Olive Oil and spices combination and, with your very clean hands, mix the veggies with the Olive Oil mixture. Move the vegetables around so that they are in a single layer on 1 or 2 baking sheets. Place in the oven.

Roast for about 45 minutes, turn the veggies, and place back in the oven until finished cooking and nicely browned, about 25-30 minutes. Season with salt and pepper, if needed.  Serve, adding more salt and pepper as needed.

Submitted by Barb L.