Of all the dishes we learned to prepare in that Lyonnais cooking class, it was the roasted root vegetables that captured the spirit of the French countryside. Tossed with olive oil and fragrant herbes de Provence, the carrots, parsnips, and sweet potatoes caramelized beautifully in the oven, their edges golden and crisp. As their aroma mingled with the scent of sizzling chicken and warm hollandaise, Gail and I felt transported—not just back to Provence, but to a slower, more grounded way of living. It was rustic comfort, elevated by French technique, and full of the warmth that lingers long after the last bite.
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Roasted Root Vegetables à la Provence
A rustic medley of carrots, parsnips, sweet potatoes, and red onions, roasted to perfection with olive oil and fragrant herbes de Provence for a deliciously caramelized and aromatic side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Sides & Sauces
Ingredients
- 2 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 sweet potato, peeled and cubed
- 1 red onion, quartered
- 3 tablespoons olive oil
- 2 teaspoons herbes de Provence
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss vegetables with olive oil, herbes de Provence, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
