Garlic Herb Roasted Root Vegetables (Printable)
Vibrant root vegetables roasted to perfection with aromatic garlic and fresh herbs. An ideal, easy side for any meal.
# What You’ll Need:
→ Vegetables
01 - 2 medium carrots, peeled, cut into 1-inch pieces
02 - 2 parsnips, peeled, cut into 1-inch pieces
03 - 1 medium sweet potato, peeled, cut into 1-inch cubes
04 - 1 small rutabaga or turnip, peeled, cut into 1-inch cubes
05 - 1 red onion, peeled, cut into wedges
→ Flavorings & Seasonings
06 - 3 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
09 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
10 - 1 tablespoon fresh parsley, chopped, plus additional for garnish
11 - 1 teaspoon kosher salt
12 - ½ teaspoon freshly ground black pepper
# How to Prepare:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - In a spacious mixing bowl, combine the prepared carrots, parsnips, sweet potato, rutabaga or turnip, and red onion.
03 - Drizzle the vegetables with olive oil, then add the minced garlic, chopped rosemary, thyme leaves, parsley, kosher salt, and freshly ground black pepper. Toss thoroughly until all vegetables are uniformly coated with the seasonings.
04 - Distribute the seasoned vegetables in an even, single layer across the prepared baking sheet, ensuring adequate space for proper roasting.
05 - Roast for 35 to 40 minutes, stirring the vegetables halfway through the cooking process, until they achieve a golden-brown exterior and are tender when pierced.
06 - Carefully transfer the roasted vegetables to a serving dish. Garnish with additional fresh parsley and serve warm.
# Expert Advice:
01 -
- It's an effortless way to get a ton of vibrant, nutritious veggies onto your plate.
- The aroma alone while it's roasting is enough to make your entire home feel cozy and welcoming.
02 -
- Don't overcrowd the baking sheet, or your vegetables will steam instead of roast, leading to a less appealing soggy texture.
- Using parchment paper is a game-changer for easy cleanup and preventing sticking, especially with those naturally sweet, caramelizing veggies.
03 -
- Cut your vegetables as uniformly as possible; uneven pieces will cook at different rates, leaving some underdone and others burnt.
- Don't rinse your fresh herbs until just before you're ready to chop them; moisture encourages them to spoil faster.