Roasted Root Vegetables with Fresh Herbs
- Serves: 1
- Serving Size: 6
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
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BEETSIngredients
• 2 beets, peeled and chopped into 1-inch pieces
• 2 large carrots, peeled and chopped into 1-inch pieces
• 3 parsnips, peeled and chopped into 1-inch pieces
• 2 medium sweet potatoes, peeled and chopped into 1-inch pieces
• 1 rutabaga, peeled and chopped into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
Directions
- Preheat your oven to 425°F. Line two baking sheets with parchment paper.
- Place the beets and carrots on one sheet, and the parsnips, sweet potatoes, and rutabaga on the other.
- Drizzle all vegetables with olive oil. Sprinkle with rosemary, sage, thyme, salt, and pepper. Toss to coat evenly.
- Spread vegetables into a single layer on each sheet.
- Roast for 25–50 minutes, or until tender. (Beets and carrots may require more time.)
- Remove from the oven and transfer to a serving platter. Serve warm and enjoy the vibrant, earthy flavors of local winter produce!
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