Roasted root vegetables beautifully complement any fall or winter meal.
Roasted Root Vegetables are rustic, simple and delicious with almost any meal.
This adaptation of an herb roasted root vegetables recipe submitted in 1996 holds its own as a hearty side dish or a light meal. Vegetables turn sweet with slow roasting, salt and good olive oil. Don't be surprised if you find yourself serving this dish quite often.
6 small potatoes, washed
1 red onion
1 lb. carrots, peeled and cut crosswise into pieces
1 lb. parsnips, peeled and cut crosswise into pieces
1 lb. Brussels sprouts, trimmed and halved
3 beets, peeled and cubed
8 cloves garlic, coarsely chopped
3 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme
3 tablespoons olive oil
1/2 teaspoon sea salt
Fresh-cracked pepper to taste
If desired, peel potatoes. Cut potatoes in half lengthwise and then into 1/2-inch slices, or just in half again. Place all vegetables in a large bowl. Add garlic, rosemary, thyme and olive oil, and stir to combine. Spread vegetables evenly on two cookie sheets, and sprinkle with salt and pepper. Bake in a 425 degree oven for 25-35 minutes, or until vegetables are tender, turning once.
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