Herb Roasted Root Vegetables
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.
Source
The Roasted Vegetable
by Andrea Chesman
Available at:
🇨🇦 Amazon.ca
🇺🇸 Amazon.com
Above feature photo by marcin jucha photo / Shutterstock.com.
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