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Monday, April 18, 2011

Roasted Root Vegetables

This is a nice spin on roasted root vegetables, the Parmesan, breadcrumbs, and Italian seasoning gives the roasted veggies an extra kick in flavor.  We like to use large carrots rather then small carrots as they are much sweeter and more flavorful.  This is a great side to any dish. 

Serves: 4-5
approx prep time: 15min
approx cook time: 45min

- 1lbs Mini red skin potatoes
- 1 Large Sweet Potato
- 1 Large carrot
- 1/2 large white onion
- breadcrumbs
- fresh/hard Parmesan cheese
- Italian seasoning
- olive oil

- Preheat oven to 400F
- Peel sweet potato and chop into 1 inch cubes.
- Chop carrot and onion into 1 inch cubes.
- In a large mixing bowl, combine red skin potatoes, and chopped sweet potato, onion and carrot.
- Sprinkle the vegetables lightly with olive oil, tossing a few times, until well coated. Add more oil if needed.
- Generously dust the vegetables with Italian seasoning, and breadcrumbs. Finely grate a light dusting of Parmesan cheese on as well.
- Toss/Mix vegetables until well coated in seasoning and crumbs, add more breadcrumbs, cheese and seasoning if desired.
- Dump the mixture onto a non-stick baking sheet, spread out evenly, and bake for 25-30 minutes.
- Transfer mixture to a casserole dish, and continue cooking for 10-15 minutes, uncovered.
- Transfer mixture back to a baking sheet, and broil on high for 3-5 minutes until the edges of the onions start to crisp.


  1. this will go so good with a piece of steak

  2. Yes it would, in fact we're having steak tonight! :-)