Greek Roasted Root Vegetables
A flavorful medley of roasted root vegetables seasoned with classic Greek herbs and spices, perfect as a hearty side dish or a vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
3 medium carrots, peeled and cut into 1-inch chunks
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium red potatoes, cut into 1-inch chunks
1 medium sweet potato, peeled and cut into 1-inch chunks
1 medium red onion, peeled and cut into wedges
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the carrots, parsnips, red potatoes, sweet potato, and red onion.
Add the minced garlic, extra virgin olive oil, and fresh lemon juice to the bowl.
Sprinkle the dried oregano, dried thyme, ground cumin, sea salt, and black pepper over the vegetables.
Toss all ingredients together until the vegetables are evenly coated with the oil and seasonings.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
Roast in the preheated oven for 40 to 45 minutes, stirring once halfway through, until the vegetables are tender and golden brown on the edges.
Remove from the oven and transfer to a serving dish.
Sprinkle the chopped fresh parsley over the roasted vegetables before serving.