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Herb Roasted Root Vegetables

 Herb Roasted Root Vegetables
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
10 ServingsPrep: 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.