Herbed Roasted Roots Side (Printable)
Roasted root vegetables seasoned with fresh herbs for a flavorful, rustic side.
# What You’ll Need:
→ Root Vegetables
01 - 2 large carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cut into 1-inch cubes
04 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes
05 - 1 red onion, peeled and cut into wedges
→ Herbs & Seasoning
06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 tablespoon fresh rosemary, finely chopped
10 - 1 tablespoon fresh thyme leaves
11 - 2 cloves garlic, minced
→ Optional Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Zest of 1 lemon
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, combine all the root vegetables and red onion wedges.
03 - Drizzle the vegetables with olive oil. Sprinkle with sea salt, black pepper, chopped rosemary, thyme leaves, and minced garlic. Toss thoroughly until all pieces are evenly coated.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for proper caramelization.
05 - Roast for 35 to 40 minutes, stirring halfway through the cooking time. The vegetables are done when they are golden brown on the edges and fork-tender.
06 - Transfer the roasted vegetables to a serving platter. Garnish with chopped fresh parsley and lemon zest if desired. Serve immediately while warm for the best flavor and texture.
# Expert Advice:
01 -
- Its practically foolproof, even if you are new to roasting vegetables
- The combination of herbs and high heat makes simple roots taste extraordinary
- It yields enough for leftovers, which somehow taste even better the next day
02 -
- Overcrowding the pan is the fastest way to end up with steamed, soggy vegetables instead of roasted ones
- Different vegetables may finish at slightly different times, so check for doneness individually
03 -
- Room temperature vegetables roast more evenly than cold ones straight from the refrigerator
- Let the roasted vegetables sit for five minutes before serving to allow flavors to settle