Roasted Root Vegetables with Herbs is just so simple, earthy, and truly comforting.
Use whatever root veggies you can find, but we just love parsnips, carrots, and turnips. Throw in some fresh fennel, Yukon gold potatoes, onion, and fresh herbs…and…child…you did well. These a great alongside our Puréed Cauliflower with Roasted Garlic!
HOW TO MAKE ROASTED ROOT VEGETABLES AND HERBS
This dish is easy as running to your favorite farmer’s market, or even just a trip to the produce section of your grocery store will work, too!
As mentioned, you can use a wide variety of root vegetables. Here are some of our favorites!
- Carrots (Look for different colored carrots)
- Sweet Potatoes
- Beets (A combo of red and golden are wonderful)
For the carrots, simply cut away the long stems and give them a good washing and peeling!
HOW TO PREPARE THE ROOT VEGETABLES
Once you’ve peeled and trimmed the veggies, you’re really almost ready to go.
Simply toss them with some good-quality olive oil, the fresh herbs and place them in a good sturdy baking dish.
Set your oven to 350°F and bake until soft and delicious, about 30 minutes!
Ready to make the best Roasted Root Vegetables with Herbs in town? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Roasted Root Vegetables and Herbs
- 3 tbsp olive oil
- 4 Yukon gold potatoes peeled and cut into wedges
- 2 Parsnips peeled and cut into wedges
- 3 to 4 large carrots peeled with tops snipped off
- 1 Turnip peeled and cut into 1/2-inch cubes
- 2 yellow onions peeled and cut lengthwise into quarters
- 1 fresh fennel stalks cut lengthwise into 1-inch pieces
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- Kosher salt and freshly ground black pepper to taste
- Pre-heat oven to 425 F.
- Lightly oil a large roasting pan.
- In a large bowl, toss the potatoes, parsnips, carrots and turnip with 2 tablespoons of the oil to coat.
- Spread in the prepared pan and bake until the vegetables begin to soften, about 30 minutes.
- Meanwhile, toss the onion wedges with the remaining 1 tablespoon of oil, keeping the wedges in tact as much as possible.
- Remove the roasting pan from the oven and turn the veggies over with a wooden spoon.
- Sprinkle the thyme, rosemary and couple pinches of salt and pepper over the veggies and gently mix.
- Nestle the onion wedges and fennel among the veggies in the pan.
- Place back in the oven and roast until the veggies are very tender and their edges are slightly browned, about 30 minutes longer.
- Remove from oven, taste, and add a pinch more salt, if needed. Serve at once.