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For this recipe, I use a mix of colorful root veggies. These veggies add great taste and texture. Here’s what you need: - 4 medium carrots, peeled and cut into bite-sized chunks - 3 medium parsnips, peeled and cut into similarly sized chunks - 2 medium Yukon gold or red potatoes, diced evenly - 1 medium sweet potato, peeled and diced - 1 red onion, cut into wedges or large pieces These root vegetables bring a sweet and earthy flavor. Each one plays a role in the dish's overall taste. Garlic and fresh herbs are crucial for flavor. I use: - 4 cloves garlic, finely minced - 1 tablespoon fresh rosemary, roughly chopped - 1 tablespoon fresh thyme, roughly chopped The garlic adds a rich taste, while the herbs give it a fresh, aromatic touch. Together, they create a delightful blend. Seasonings enhance the dish's flavor. You will need: - 3 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste The olive oil helps the veggies roast well. Salt and pepper bring out all the natural flavors. Mixing these ingredients creates the perfect base for our roasted root veggies. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step is key. A hot oven helps the veggies roast well, giving them a nice texture and flavor. Next, gather your root vegetables. You will need: - 4 medium carrots, peeled and cut into bite-sized chunks - 3 medium parsnips, peeled and cut into similarly sized chunks - 2 medium Yukon gold or red potatoes, diced evenly - 1 medium sweet potato, peeled and diced - 1 red onion, cut into wedges or large pieces In a large mixing bowl, add all the prepared veggies. Stir gently to mix them well and set aside. In a small bowl, blend together: - 4 cloves garlic, finely minced - 3 tablespoons extra virgin olive oil - 1 tablespoon fresh rosemary, roughly chopped - 1 tablespoon fresh thyme, roughly chopped Mix these ingredients well. This mix will give your veggies a tasty boost. Drizzle the garlic herb mixture over the root vegetables. Use your hands or a big spoon to toss everything together. Make sure each piece is coated. This step is crucial for flavor. Once tossed, season the veggies with salt and freshly ground black pepper to taste. Give them another light toss to evenly spread the seasoning. Now, spread the seasoned veggies onto a large baking sheet lined with parchment paper. Arrange them in a single layer. This helps them roast evenly. Place the baking sheet in your preheated oven. Roast the veggies for 30-35 minutes. Halfway through, take them out and toss them gently. This ensures they cook and caramelize evenly. You want them tender and golden. After roasting, remove the baking sheet. Let the veggies cool for a few minutes before serving. This helps the flavors settle and makes them even more delicious. To get the best roast, always preheat your oven to 425°F (220°C). This step ensures the veggies cook evenly. Cut your root vegetables into even-sized pieces. This helps them roast at the same rate. Spread the veggies out on the baking sheet. Avoid crowding them, as this can lead to steaming instead of roasting. Toss them halfway through cooking for even browning. Aim for a golden color and a tender inside. Use fresh herbs like rosemary and thyme. They add depth to your dish. Mince the garlic finely for a stronger flavor. Mixing it with olive oil before adding to the veggies helps release its oils. Feel free to experiment with other herbs, like oregano or parsley. A splash of lemon juice before serving brightens the taste. Adding a pinch of smoked paprika can give a nice twist too. Serve the roasted veggies in a large bowl. This makes for an attractive display. Garnish with fresh herbs for a pop of color. Pair these veggies with grilled meats or a hearty grain dish. They also work well as a side for a festive meal. For a fun twist, try them in a salad or wrap. Roasted veggies can elevate any meal! Pro Tips Choose Fresh Veggies: Always opt for the freshest root vegetables available. They will have better flavor and texture, resulting in a more delicious dish. Even Sizing: Cut all vegetables to similar sizes to ensure they cook evenly. This prevents some pieces from being overcooked while others remain undercooked. Herb Variations: Feel free to experiment with different herbs like thyme, sage, or oregano for unique flavor profiles that can complement the sweetness of root veggies. Check for Doneness: Use a fork to test the tenderness of the vegetables around the 25-minute mark. If they are fork-tender and golden, they’re ready to be taken out. {{image_4}} You can mix in many other veggies. Try adding beets for sweetness. Turnips add a nice bite. You can also use rutabaga for a unique taste. Just chop them to match the size of your other veggies. This helps them roast evenly. If you don’t have rosemary or thyme, use what you have. Oregano gives a great taste too. Basil can add a fresh twist. You can even try using sage for a warm flavor. Feel free to experiment with dried herbs if fresh ones are not available. This recipe is super flexible for different diets. For a vegan option, the recipe is already plant-based. If you want it gluten-free, it’s naturally gluten-free as well. Looking for low-carb? Skip the potatoes and add more carrots or parsnips instead. Enjoy making this dish your own! To keep your garlic herb roasted root veggies fresh, let them cool. Place them in an airtight container. Store in the fridge for up to four days. Make sure they are completely cool before sealing to avoid moisture build-up. This helps maintain their flavor and texture. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes until warm. This method keeps the veggies crispy. You can also microwave them for a quicker option, but they may not stay as crispy. If you want to freeze your roasted veggies, let them cool fully first. Place them in freezer-safe bags or containers. Remove as much air as possible before sealing. They can last for up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge. Reheat in the oven for best results. You can mix in many other veggies. Try adding beets, turnips, or rutabaga. These add color and flavor. You can also use radishes for a peppery kick. Just make sure to cut them into similar sizes for even cooking. Yes, you can use dried herbs instead of fresh. Use about one-third the amount of dried herbs. Dried herbs are more concentrated. They can still give your veggies great flavor. Just remember to mix them well with the oil and garlic. Roasted root vegetables last about 3 to 5 days in the fridge. Store them in an airtight container. This helps keep them fresh and tasty. Make sure they cool down before you store them, so they don’t steam. The best way to reheat leftover roasted veggies is in the oven. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 to 15 minutes. This keeps them crispy and delicious. You can also use a microwave, but they may get soft. Roasting root vegetables with garlic and herbs is simple and fun. We covered the best ingredients, step-by-step instructions, and helpful tips. You can mix in different veggies and herbs to suit your taste. Remember to store leftovers properly to enjoy them later. Whether you serve them as a side or a main dish, roasted root veggies can delight anyone. Enjoy your meal and get creative with your flavors!

Garlic Herb Roasted Root Veggies

A delicious medley of roasted root vegetables infused with garlic and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 medium carrots, peeled and cut into bite-sized chunks
  • 3 medium parsnips, peeled and cut into similarly sized chunks
  • 2 medium Yukon gold or red potatoes, diced evenly
  • 1 medium sweet potato, peeled and diced
  • 1 medium red onion, cut into wedges or large pieces
  • 4 cloves garlic, finely minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary, roughly chopped
  • 1 tablespoon fresh thyme, roughly chopped
  • to taste salt
  • to taste freshly ground black pepper

Instructions
 

  • Begin by preheating your oven to 425°F (220°C) to allow it ample time to heat up, creating the perfect environment for roasting.
  • In a large mixing bowl, combine the prepared carrots, parsnips, potatoes, sweet potato, and red onion. Stir gently to mix and set aside.
  • In a separate small bowl, blend together the minced garlic, olive oil, chopped rosemary, and thyme until well mixed.
  • Drizzle the garlic herb mixture over the root vegetables. Use your hands or a large spoon to thoroughly toss all the vegetables, ensuring that every piece is well-coated.
  • Transfer the seasoned vegetables onto a large baking sheet lined with parchment paper, spreading them out into a single layer.
  • Season the veggies generously with salt and freshly ground black pepper, giving them a light toss again for even seasoning.
  • Place the baking sheet in the preheated oven and roast for 30-35 minutes, tossing halfway through for even cooking.
  • Once finished, remove the baking sheet from the oven and allow the roasted root veggies to cool for a few minutes before serving.

Notes

Serve the hot roasted veggies in a large, attractive bowl. Garnish with freshly chopped herbs for added color.
Keyword garlic, herb, roasted vegetables