Roasted Root Vegetables
Roasted root vegetables are a perfect fall side dish and they can be varied with different seasoning and various combinations of vegetables.
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Ingredients
- 8 cups root vegetables (carrots, beets, potatoes, sweet potatoes or parsnips)
- 3-4 tablespoon olive oil
- 2-3 teaspoon minced fresh garlic
- 1 teaspoon each of dried rosemary, thyme and oregano
- salt & pepper
Instructions
- Preheat oven to 400°F. Line 1 or 2 baking sheets with parchment.
- Place cut vegetables in a large bowl or right onto baking sheets.
- Drizzle with olive oil, sprinkle with garlic, herbs, salt and pepper then toss to coat evenly.
- Spread vegetables to a single layer, cover loosely with foil and roast 30 minutes.
- Remove foil and roast another 30 minutes until vegetables are cooked through and lightly browned. Start checking in the second half of the cooking time.
Notes
Winter squash and cauliflower aren't root vegetables but they are delicious roasted.
My husband roasts his vegetables at 350°F and skips the tin foil.