Roasted Root Vegetables
A simple, classic roasted root vegetable recipe perfect for everything from weeknight dinners to fancy holiday meals!
Author: Crystal Cartier
Recipe type: Sides
Cuisine: Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 pound multi-colored baby carrots sliced into halves
- 1 pound red beets cut into quarters
- 1 pound rutabagas cut into chunks
- 1 pound turnips cut into chunks
- 1 pound yellow squash sliced and halved
- 2 onions or leeks (not shown), cut into 1-inch pieces
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- ½ cup olive oil
- 10 garlic cloves, peeled
Instructions
- Preheat oven to 350 degrees.
- Coat all veggies with olive oil and put all but the garlic cloves in a baking dish (or two). Place herb sprigs on top, season with salt and pepper and roast for 20 minutes, turning occassionally.
- Add garlic cloves and roast for 25 more minutes, turning occasionally until everything is golden brown and tender. Remove herb sprigs and enjoy!
What are your favorite veggies to roast? C’mon don’t leave us hanging!!
Leave a Reply