Herb Roasted Root Vegetables Recipe

Herb Roasted Root Vegetables Recipe photo by Taste of Home

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Here's a simple to fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness.—Deirdre Dee Cox, Milwaukee, Wisconsin

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Herb Roasted Root Vegetables Recipe

Prep: 30 min. Bake: 20 min.

Yield: 10 Servings

30 20 50

Ingredients

1 large potato, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
2 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
1 small turnip, peeled and cut into 1-inch cubes
1/2 pound kohlrabi, peeled and cut into 1-inch cubes
6 large shallots, halved
3 tablespoons olive oil
2 teaspoons coarsely ground pepper
1 teaspoon salt
6 fresh thyme sprigs
6 fresh rosemary sprigs

Directions

Place the first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.
Transfer vegetables to a large bowl. Combine the oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15-in. x 10-in. x 1-in. baking pans; arrange herb sprigs over vegetables.
Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally. Yield: 10 servings.

Originally published as Herb Roasted Root Vegetables in Country Woman December/January 2013, p54