Is there anything more comforting than the aroma of vegetables roasting on a crisp autumn day? This recipe is a celebration of the season’s harvest, bringing warmth and deep nourishment to your table. We’re using a classic combination, but feel free to get creative! Swap in parsnips, sweet potatoes, or even winter squash to make it your own. Those vibrant orange and yellow hues aren’t just beautiful—they’re a fantastic source of vitamin A!
Ingredients
• 2 carrots
• 2 yams, peeled
• 2 potatoes, unpeeled
• 1 large red, yellow, or white onion
• 2 tablespoons / 30 mL extra-virgin olive oil
• 1 tablespoon / 15 mL chopped fresh herbs such as basil, thyme, or oregano
• 1/4 teaspoon / 1 mL salt
• Pinch of black pepper
Instructions
1. Preheat your oven to 375°F / 190°C.
2. Chop the carrots, yams, potatoes, and onion into uniform 1-inch / 2.5 cm pieces and place them in a large mixing bowl.
3. Drizzle the vegetables with olive oil, then sprinkle with fresh herbs, salt, and pepper. Toss everything together until the vegetables are evenly coated.
4. Spread the seasoned vegetables in a single layer on a 9 × 13-inch / 23 × 33 cm baking dish or a large baking sheet.
5. Bake, uncovered, for 35 to 40 minutes, or until the vegetables are tender and lightly caramelized at the edges.
Nutritional Information
• Nutritional Facts
• Per 1 cup / 250 mL serving: Calories: 162, Protein: 2 g, Fat: 4 g, Carbohydrates: 31 g, Fiber: 4 g, Potassium: 885 mg, Vitamin A: 129 mcg, Vitamin C: 24 mg.
Pro Tips
• Don’t overcrowd the pan. Give the vegetables plenty of space to ensure they roast and caramelize, rather than steam.
• For extra flavor and browning, preheat your baking sheet in the oven before adding the vegetables.
• Cut all vegetables to a roughly uniform size for consistent, even cooking.
• For a touch of sweetness, drizzle with a tablespoon of maple syrup or balsamic glaze during the last 10 minutes of roasting.
FAQ
Q: How can I add protein to make this a complete vegetarian meal
A: To make this a more filling meal, toss a can of drained and rinsed chickpeas or 1-inch cubes of firm tofu with the vegetables before roasting. You can also serve the roasted vegetables over a bed of protein-rich quinoa or alongside a lentil soup.
Q: What other vegetables work well in this recipe
A: This recipe is very flexible. Feel free to substitute or add other seasonal vegetables like Brussels sprouts, broccoli florets, parsnips, sweet potatoes, or cubes of butternut squash. Adjust roasting time as needed, as softer vegetables may cook faster.
Q: How do I store and reheat leftover roasted vegetables
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them on a baking sheet in a 400°F / 200°C oven or in an air fryer for 5-10 minutes until hot and slightly crispy. Avoid the microwave, as it can make them soggy.
