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A colorful, more adventurous alternative to plain old potatoes.

Roasted Root Vegetables

roasted_root_vegetables
  • Serving Size: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Side Dish
Ingredient Description:
2 carrots peeled, cut into 2 1/2-in. lengths and quartered
2 parsnips peeled, cut into 2 1/2-in. lengths and quartered
2 medium turnips, peeled and cut into eighths
1 large Yukon potato, peeled and cut into eighths
1 large sweet potato or yam, peeled and cut into eighths
4 shallots, peeled and halved
4 garlic cloves, peeled and halved
1 sprig rosemary, coarsely chopped
2 Tbsp. fresh parsley, chopped
2 sprigs fresh thyme, coarsely chopped
4 Tbsp. olive oil
1 Tbsp. unsalted butter, melted
salt and freshly ground pepper

  1. Preheat oven to 400°F/205°C. 
  2. In a roasting pan or large baking pan, toss together all vegetables and herbs with olive oil, butter and salt and pepper to taste.  Arrange vegetables in a single layer and place the roasting pan in oven.
  3. Check after 30 minutes and stir with a wooden spoon.  Continue roasting vegetables until potatoes are golden and tender, approximately 1 hour total.
  4. Remove from oven and adjust seasoning to taste.  Serve immediately.​