Herb-Roasted Root Vegetables: A Flavorful and Nutritious Side Dish

These roasted veggies combo is one of my favories! I cant wait for you to try them yourself and make sure you come back and let me know what you loved most!

They are perfect for any season because you can usually always find good quality sweet potatoes, carrots, mushrooms etc any time throughout the year.

This blend is deliciously seasoned. Let’s get started.

Prep Time: 20 minutes

Gathering and preparing your ingredients, including washing, peeling, and chopping the vegetables, and preheating your oven or air-fryer.

Cook Time:

• Oven Method: 25-30 minutes

• Air-Fryer Method: 20-25 minutes

These times ensure that the vegetables are tender, caramelized, and ready to enjoy. Remember, the actual cook time might vary slightly based on the size of your vegetable cuts and the specific appliance used.

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Ingredients:

• 2 medium sweet potatoes, peeled and cubed

• 4 organic carrots, peeled and chopped (you can also get the mini carrots and save yourself time from chopping)

• 2 cups Brussels sprouts, halved

• 2 cups mushrooms, quartered

• 2 tablespoons olive oil

• 1 teaspoon fresh rosemary, finely chopped or you can use spiced rosemary.

• 1 teaspoon fresh thyme, finely chopped or you can use spiced thyme.

• 1 teaspoon Himalayan salt

• ½ teaspoon black pepper

• *OPTIONAL 1 teaspoon spiced garlic powder

Instructions:

Oven Method:

1. Preheat your oven to 400°F (205°C). Line a baking tray with parchment paper for easy cleanup.

2. Combine sweet potatoes, carrots, Brussels sprouts, and mushrooms in a large bowl.

3. Drizzle olive oil over the vegetables. Add rosemary, thyme, Himalayan salt, and black pepper, garlic powder optional. Toss until the vegetables are well-coated.

4. Spread the vegetables in a single layer on the prepared baking tray. Don’t add the mushrooms yet. Leave it for after. Ensure the other vegetables on the sheet are not overcrowded to allow for even roasting.

5. Roast in the preheated oven for 15 minutes and then add the mushrooms and finish cooking for another 10-15 minutes or until vegetables are tender and caramelized, stirring halfway through cooking.

Air-Fryer Method:

1. Preheat your air-fryer to 380°F (193°C) if your model requires preheating.

2. Prepare the vegetables as described above in the oven method.

3. Place the seasoned vegetables in the air-fryer basket just as above as well, leaving the mushrooms out. Avoid overcrowding.

4. Cook for 20-25 minutes, shaking the basket halfway through, adding the mushrooms and cooking until vegetables are tender and caramelized. Definitely cook to your liking.

Macros (Per Serving, Serves 4):

• Calories: 220 kcal

• Protein: 4 g

• Carbohydrates: 37 g

• Fiber: 7 g

• Sugar: 9 g

• Fat: 7 g

• Saturated Fat: 1 g

• Sodium: 590 mg

(Note: Macros are an approximation based on specific ingredient sizes and may vary.)

To Wrap This Recipe Up:

This herb-roasted vegetables recipe is the perfect way to incorporate a nutritious and delicious side dish into your meals. Whether you choose the oven or air-fryer method, these vegetables come out perfectly seasoned and are a great addition to any dietary plan. The combination of sweet potatoes, carrots, Brussels sprouts, and mushrooms offers a rich blend of flavors and nutrients, while the rosemary, thyme, Himalayan salt, and black pepper bring out their natural goodness.

Enjoy this easy-to-make dish that promises to be a hit at any table!