One night, we had dinner at my Uncle Carmen’s house and he made THE BEST roasted vegetables. I couldn’t get enough. I had seconds…and then I had thirds! They were THAT good! Uncle Carmen and I are both lovers of all things food. We talk about recipes and cooking and techniques. He’s a great cook and we are always swapping recipes. So, I managed to get his recipe for these heavenly roasted vegetables provencal style and now I’m going to share it with you!
Compliments of It’s a Keeper
4 large carrots
1 large sweet onion
2 Tbsp olive oil
1/2 tsp garlic powder
1 tsp Herbs de Provence
Salt and pepper
Peel carrots, parsnips and onion. Cut into one inch pieces. Toss with olive oil, garlic powder and Herbs de Provence. Spread onto a baking sheet in a single layer. Season with salt and pepper to taste. Roast at 425 degrees for 30-40 minutes or until lightly browned and tender.
Is It a Keeper?
These. Are. Good. Soooo good! Even my husband, who is very picky on the vegetables that he eats, LOVES these! See those really “dark” pieces in the photo above? Those are his favorite ones — he picks them all out of the bowl! I love how they are slightly crispy on the outside. Tender on the inside. And, oh so flavorful! I also love how roasting brings out the natural sweetness of the veggies. You’ve gotta try these!
Oh, and for the record, I’ve tried this recipe using other veggies too. I’ve added sweet potatoes — yum! And, I also sliced up a fennel bulb – double yum! I really liked the licorice-y flavor of the fennel! This is definitely a recipe you can play around with — try different things. Whatever tickles your fancy.
Definitely a keeper! A great staple recipe!
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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