Oven Herb Roasted Root Vegetables

Oven Roasted Herb & Root Vegetables

Fresh vegetables make for an amazing side dish for any great meal. All to often I go out to eat or to someones house for dinner and they have destroyed the vegetables they are serving by trying to make the veggies something different than they are. There is absolutely nothing wrong with letting veggies just be what they are. When prepared correctly they taste amazing without needing much or really doing anything to them.

The only thing this recipe calls for is fresh herbs and your favorite root veggies. Visit your local farmers market or better yet the garden. Bring the freshest ingredients you can into the kitchen and prepare an awesome side dish to go with almost any protein. If you don’t know where you can find fresh ingredients in your area check out the Local Harvest website which includes a searchable database.

Oven Herb Roasted Root Vegetables
Print
Oven Herb Roasted Root Vegetables
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Good fresh vegetables don't need much done to them in order to make an amazing side dish. This recipe utilizes garden fresh vegetables and herbs.

Course: Side Dish
Cuisine: American
Servings: 4 People
Author: Avery Z Chipka
Ingredients
  • 12 Baby Carrots
  • 12 Baby Turnips
  • 4 Baby Golden Beats
  • 4 Baby Red Beats
  • 1/2 lbs Fingerling Potatoes
  • 1 Bunch Rosemary
  • 1 Bunch Thyme
  • 5 Leaves Sage
  • Sea Salt
Instructions
  1. Preheat the oven to 425 degrees

  2. Wash all the vegetables thoroughly and dry. Remove most of the foliage from the vegetables. Don't worry about removing all of it, it will add flavor during cooking.  If you look at the picture for the recipe you'll see how much of it I leave on. 

  3. Form Form a bed of herbs in a roasting pan; lay your vegetables out over the bed of herbs. Season with Sea Salt to taste and seal tightly with aluminum foil (shiny side up). 

  4. Place roasting pan over medium heat on the stove top. Let the herbs heat up, about 1 -3 minute, until you hear crackling, this process is going to burn the herbs a bit and introduce some smoke into the roasting pan. Do not over do it.  Transfer Roasting pan to the preheated oven.

  5. Cook the vegetables until they are knife-tender, 35 to 45 minutes depending on size.

  6. Once they are finished halve the vegetables and serve immediately with your favorite dish. 

Related Post

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses "tracking cookies" on your computer to deliver the best experience possible. To learn how these cookies are used please review our Privacy Policies by clicking here. Your continued use of this site indicates you have read and agree to our Terms of Use and Privacy Policies, collectively known as "the agreement". If you do not agree to this agreement or are not authorized to utilize the site because of the conditions of the agreement. Please close your browser now. This notice will be provided once every seven calendar days.
Close