Herb Roasted Root Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 1 pound fingerling potatoes (about 15 multicolor potatoes), quartered (or cut into roughly 1-inch cubes)
• 3 large carrots, peeled and chopped into 2-inch pieces
• 1 large red onion (mine weighed 14 ounces), peeled and quartered
• 1 medium yam or sweet potato, chopped into 1-inch cubes
• 1 large parsnip, peeled and chopped into 2-inch pieces*
• 1 turnip, chopped into 1-inch cubes
• 1 small rutabaga, peeled and chopped into 1-inch cubes (mine was 3/4 pound)
• 4 small beets (about 1/2 pound), scrubbed and tops trimmed
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, pressed through a garlic press or minced
• 1 teaspoon fine grain sea salt
• freshly ground black pepper (I used 1/4 teaspoon)
• 1/4 cup fresh chives, chopped
• Leaves from 2 sprigs fresh rosemary, chopped, plus several whole sprigs for garnish.
• Optional: You could also top with additional fresh herbs such as sage, parsley or thyme.