Scarborough Fair Roasted Vegetables Recipe

Cook Time: 45 minutes

Ingredients

This recipe yields 8 servings. Ingredient amounts are adjusted automatically for different servings, but cooking steps remain the same.

• 1 pound baby carrots
• 1 1/2 pounds baby red potatoes, scrubbed and halved
• 1/4 cup olive oil
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh rosemary
• 2 teaspoons minced fresh thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon minced fresh garlic, or to taste
• 1 onion, cut into eighths
• 1 pound zucchini, halved lengthwise and cut into 1-inch pieces
• 1/2 pound mushrooms, cleaned and quartered
• 1 tablespoon minced fresh parsley, for garnish

Directions

1. Preheat the oven to 400 degrees F (200 degrees C) and position a rack in the lowest slot. Line a rimmed sheet pan with foil or parchment paper.
2. In a large bowl, toss together the baby carrots and halved red potatoes.
3. In a separate small bowl, combine olive oil, sage, rosemary, thyme, salt, and pepper. Mix well.
4. Pour half of the olive oil-herb mixture over the carrots and potatoes, stir to coat evenly, then spread them in a single layer on the prepared sheet pan.
5. Roast in the preheated oven for about 20 minutes.
6. While the carrots and potatoes begin roasting, add minced garlic to the remaining olive oil-herb mixture and stir to combine.
7. In the same large bowl, mix the onion, zucchini, and mushrooms. Pour the garlic-olive oil-herb mixture over these vegetables and toss to coat thoroughly.
8. After 20 minutes, remove the sheet pan from the oven and add the seasoned onion, zucchini, and mushrooms. Stir gently to combine and spread everything evenly.
9. Return the pan to the oven and continue roasting for another 20 to 25 minutes, until all vegetables are tender and slightly golden.
10. Remove from the oven, sprinkle with minced parsley, and serve warm.

Nutrition Facts (per serving)

• Calories: 179
• Total Fat: 7g (9% DV)
• Saturated Fat: 1g (5% DV)
• Cholesterol: 0mg (0% DV)
• Sodium: 322mg (14% DV)
• Total Carbohydrate: 26g (9% DV)
• Dietary Fiber: 5g (17% DV)
• Total Sugars: 6g
• Protein: 4g (8% DV)
• Vitamin C: 23mg (25% DV)
• Calcium: 45mg (3% DV)
• Iron: 2mg (11% DV)
• Potassium: 879mg (19% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary depending on ingredient specifics and portion size. Consult a doctor or registered dietitian for medically restrictive diets.

The Story Behind Scarborough Fair Roasted Vegetables

The dish known as Scarborough Fair Roasted Vegetables draws inspiration from the famous English ballad Scarborough Fair, which dates back to the late Middle Ages. The song mentions parsley, sage, rosemary, and thymethe very herbs that define this recipe. These herbs were historically valued not only for their flavor but also for their medicinal properties, making this dish a symbolic connection between culinary tradition and folklore. Over time, home cooks have adapted the combination of root and seasonal vegetables into a simple, flavorful side that honors the classic melody.

Regional Characteristics

While the original ballad is English, the roasted vegetable version has been embraced widely in American cuisine. The recipe typically features baby potatoes and carrots, combined with zucchini, mushrooms, and onions, which reflects the agricultural abundance of temperate regions. The use of fresh herbs such as parsley, sage, rosemary, and thyme is characteristic of Northern European cooking, yet the roasting technique and olive oil usage show a Mediterranean influence, making the dish a harmonious blend of regional culinary practices.

What Sets It Apart from Similar Dishes

Many roasted vegetable dishes exist, but Scarborough Fair Roasted Vegetables stand out due to their specific herbal combination. Unlike generic roasted vegetables, which may rely solely on salt, pepper, or garlic, this dish balances earthy sage, aromatic rosemary, fresh thyme, and bright parsley. This herb quartet infuses the vegetables with layers of flavor that evoke a distinctive, nostalgic taste, reminiscent of the song and its pastoral imagery. The careful layeringroasting root vegetables first, then adding softer vegetablesensures perfect texture contrast, which is less common in simpler recipes.

Where It Is Commonly Served

This dish is versatile and appears in both casual and formal settings. In family meals, it often accompanies roasted meats, poultry, or fish, while in restaurants it can serve as an elegant side dish or part of a vegetarian entre. Seasonal and holiday gatherings frequently feature this recipe because its colorful presentation and aromatic herbs make it visually appealing and fragrant, enhancing the dining experience.

Interesting Facts

• The herbs in Scarborough Fairparsley, sage, rosemary, and thymeare sometimes remembered using the acronym "PSRT," a nod to their iconic status in culinary history.
• Parsley, sage, rosemary, and thyme were believed to protect against illness in medieval Europe, which adds a layer of historical significance to the dish.
• The recipes method of roasting vegetables in stages preserves their natural sweetness while allowing each vegetable to cook evenly.
• The dish has been adapted in modern cuisine with seasonal vegetables, making it an evergreen option for both health-conscious and flavor-focused cooks.
• Some culinary historians suggest that the popularity of this recipe in the United States is linked to folk music revivals in the 1960s, which renewed interest in English traditions.

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