Herb Roasted Root Vegetables | Recipe Cart
Gorgeous herb roasted root vegetables tossed with fresh herbs, garlic and olive oil. This easy herb roasted root vegetable recipe includes tender beets, rutabag
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
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.
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