Sunday Roast Vegetables with Herbs

Name: Sunday Roast Vegetables with Herbs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium carrots, peeled and chopped; 2 medium parsnips, peeled and chopped; 1 red onion, cut into wedges; 2 medium potatoes, peeled and chopped; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

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I love preparing Sunday roast vegetables with herbs, as they create a delicious, comforting side dish that everyone can enjoy. This recipe is not just about throwing veggies into the oven; it's about harmonizing their flavors and enhancing them with aromatic herbs. By using a blend of root vegetables, I achieve the perfect balance of sweetness and earthiness, which elevates any main meal. It’s a tradition in our home, and I find that the leftovers make for a fantastic weekday lunch.

Created by

Elara Whitfield

Last updated on 2026-01-06T10:43:14.406Z

When I first began perfecting my roast vegetable technique, I experimented with various combinations of seasonings and cooking times. After numerous trials, I discovered that a mix of rosemary and thyme works flawlessly with root vegetables, enhancing their natural flavors without overpowering them. It’s a simple, yet transformative method that I can't recommend enough.

One tip that truly made a difference was ensuring that each vegetable is cut to a uniform size. This ensures even cooking and helps every piece caramelize beautifully, resulting in a robust flavor and an attractive presentation. I often pair these veggies with a drizzle of balsamic vinegar for extra depth!

        Why You Will Love This Recipe
        The blend of herbs elevates the natural sweetness of the vegetables.
Perfectly roasted to a crispy finish while remaining tender inside.
A versatile side dish that complements any main course effortlessly.

      

Choosing the Right Vegetables

Selecting fresh, high-quality vegetables is crucial for this roast. Look for carrots and parsnips that are firm without soft spots, as these indicate freshness and will yield a sweeter flavor when roasted. Potatoes should be free of any green patches, which can be bitter. A red onion adds sweetness and color but feel free to substitute with a yellow onion for a more robust flavor.

For those who want to experiment, consider adding other root vegetables like sweet potatoes or beets. The sweetness of sweet potatoes contrasts beautifully with the earthiness of parsnips and carrots, creating a dynamic flavor profile. If you decide to add beets, roast them separately due to their longer cooking time.

Herb Selection and Blending

Using a blend of herbs like thyme and rosemary not only enhances the flavor but also adds a fragrant aroma that fills your kitchen. Dried herbs are great for this recipe; however, if you have fresh herbs on hand, using about three times the amount will create an even more vibrant flavor. Chop fresh herbs roughly and toss them in just before serving to keep their color and fragrance intact.

For a different twist, try experimenting with herbs such as oregano or sage. Oregano brings a Mediterranean flair, while sage adds a warm, cozy aroma. If you’re looking for a herbal kick, a sprinkle of crushed red pepper flakes will introduce a subtle heat that contrasts nicely with the sweet roasted vegetables.

Ingredients

Gather fresh, seasonal vegetables for the best flavor.

Ingredients

4 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 red onion, cut into wedges
2 medium potatoes, peeled and chopped
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Feel free to mix in any of your favorite vegetables!

Instructions

Preheat your oven to ensure an even roast.

Prepare the Vegetables

Begin by chopping the carrots, parsnips, red onion, and potatoes into uniform pieces. This will help them cook evenly.

Season the Vegetables

In a large bowl, toss the chopped vegetables with olive oil, dried thyme, dried rosemary, salt, and pepper until well-coated.

Roast the Vegetables

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 45 minutes, or until golden and tender, stirring halfway through.

Serve

Once cooked, transfer the vegetables to a serving dish and enjoy your delightful Sunday roast veggies!

These roasted vegetables are best served warm.

Pro Tips

For even more flavor, try adding a squeeze of lemon juice over the vegetables before serving.

Make-Ahead and Storage

These roasted vegetables can be prepared in advance, making them a great option for meal prep. After you've seasoned them, simply store in the fridge for up to 24 hours before roasting. Just remember to give them a quick toss with olive oil and seasonings again to refresh their flavors before popping them in the oven.

Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, to retain their crispy texture. You can also toss them in a hot skillet with a bit of olive oil for a quick sauté.

Serving Suggestions

This dish pairs beautifully with a variety of main courses, including roast chicken, beef, or even a hearty vegetarian stew. To elevate your Sunday dinner, serve these roasted vegetables alongside a rich gravy or a homemade herb-infused oil drizzled just before serving.

If you’re looking to create a more substantial meal, consider mixing these roasted veggies with cooked grains like quinoa or farro. Toss everything together with a squeeze of lemon juice and some chopped fresh herbs for a vibrant salad. It’s a great way to repurpose leftovers into something new and delicious!

Questions About Recipes

→ Can I use different vegetables?

Absolutely! You can use any root vegetables you enjoy, such as sweet potatoes or beets.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make these vegetables ahead of time?

You can pre-chop the vegetables a day in advance and store them in the refrigerator.

→ What main dish pairs well with these roasted vegetables?

They pair beautifully with roasted chicken, grilled meats, or a hearty vegetarian dish.