Taste of Home
Herb Roasted Root Vegetables
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 10 servings.
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
Ingredients
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1 large potato, peeled and cut into 1-inch cubes
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1 medium sweet potato, peeled and cut into 1-inch cubes
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2 medium carrots, halved lengthwise and cut into 2-inch pieces
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1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
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1 small turnip, peeled and cut into 1-inch cubes
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1/2 pound kohlrabi, peeled and cut into 1-inch cubes
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6 large shallots, halved
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3 tablespoons olive oil
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2 teaspoons coarsely ground pepper
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1 teaspoon salt
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6 fresh thyme sprigs
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6 fresh rosemary sprigs
Directions
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1.
Preheat oven to 425°. Place first 7 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.
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2.
Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
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3.
Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts
3/4 cup: 130 calories, 4g fat (1g saturated fat), 0 cholesterol, 263mg sodium, 22g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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