Herb Roasted Root Vegetables

Name: Herb Roasted Root Vegetables
Ingredients: 4 pounds Mixed root vegetables, peeled and cut into cubes or julienned; 1 cup Shallots, peeled (if large cut into quarters); 1 head Garlic, peeled and cloves separated; 3 Tbsp Olive oil; 2 Tbsp Chopped herbs (rosemary, thyme, savory, oregano, sage); to taste Coarse sea salt and black pepper; as needed Chopped parsley for garnish (optional)

October 1, 2006 Dorothy W. - Veg Entertaining

About

Nothing says fall cooking like a platter of roasted root vegetables! You can use any combination of vegetables you like such as beets, carrots, kohlrabi, parsnips, turnips, yams and potatoes. Makes a great side dish for a Thanksgiving or Christmas dinner.

Servings: 4 – 6

Ingredients

Mixed root vegetables, peeled and cut into cubes or julienned		4 pounds
Shallots, peeled (if large cut into quarters)		1 cup
Garlic, peeled and cloves separated		1 head
Olive oil		3 Tbsp
Chopped herbs (rosemary, thyme, savory, oregano, sage)		2 Tbsp
Coarse sea salt and black pepper		to taste
Chopped parsley for garnish (optional)		as needed

Directions

Preheat oven to 450° F. Lightly oil a large shallow roasting pan. In a large bowl combine root veggies, shallots and garlic. Add remaining ingredients and toss to evenly coat.
Place veggies in the roasting pan in a single layer and roast until veggies are browning and tender, about one hour. Serve.

Helpful Hints

If you are short on oven space or prefer to grill your veggies you can make this dish on the BBQ. Use a veggie grilling basket and grill on med-high heat for about 20 minutes. Remember to toss while grilling.