Herb Roasted Root Vegetables Recipe

5 1 1
Herb Roasted Root Vegetables Recipe
Herb Roasted Root Vegetables Recipe photo by Taste of Home
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Herb Roasted Root Vegetables Recipe

Read Reviews
5 1 1
Publisher Photo
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 Cox, Kansas City, Missouri
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

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

Preheat oven to 425°. Place 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 oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
Bake, uncovered, 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

  • 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
  1. Preheat oven to 425°. Place 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.
  2. Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
  3. Bake, uncovered, 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

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mglahti User ID: 5556768 221658
Reviewed Feb. 28, 2015

"Good combination of vegetables and the herbs were perfect."

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