Oven Herb Roasted Root Vegetables
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.