Herb Roasted Root Vegetables
It’s a fall and winter classic and a holiday staple: roasted root vegetables tossed in fresh herbs and olive oil. You don’t need a lot to make root veggies delicious to serve with most any main dish.
Servings: 6 servings
Ingredients
- 2 medium fennel bulbs stalks removed
- 2 medium turnips peeled
- 1 medium beet peeled
- 1 small rutabaga peeled
- 6 large garlic cloves peeled
- ½ pound carrots peeled
- ½ pound baby potatoes halved
- ½ pound pearl onions
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Chop turnips, beet, rutabaga, and carrots into 1-inch (or slightly smaller) cubes. Keep the cubed beet separate as it will dye the other veggies pink! Slice fennel into bite-sized pieces.
- Add fennel, turnips, rutabaga, garlic cloves, carrots, potatoes, and pearl onions (not beets) to a large baking sheet. The baking sheet needs to be big enough for veggies to be spread out in a single layer; otherwise you’ll need two!
- Toss veggies (without beets) in olive oil, rosemary, thyme, salt and pepper to taste. Spread out in a single layer. Nestle in the cubed beets.
- Roast root vegetables for 40-50 minutes until they’re fork tender and caramelized.
- Serve with more herbs and salt if desired.
Video
Notes
- Don’t overcrowd your baking sheet. Veggies roast best if they’re in a single layer. If your baking sheet isn’t big enough, consider using 2 baking sheets.
- You can half or double this recipe depending on your needs!
- Make sure your root veggies are cut into roughly 1-inch (or a bit smaller) cubes or else the baking time will be off.
- Add the beets last to ensure that all your root veggies stay true to color and aren’t dyed pink!
- You can use all of the root vegetables listed above, only some, or different ones based on your taste, with the same roasting time! Make sure to change the quantity of olive oil and herbs if you change quantities.
- You can oftentimes get turnips and rutabagas pre-cubed which cuts down on the prep time! Just make sure the cubes are 1-inch or slightly smaller.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 118mg | Potassium: 912mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6493IU | Vitamin C: 38mg | Calcium: 103mg | Iron: 2mg