Roasted Root Vegetables with Herbs
Roasted root vegetables are one of the easiest and most flavorful ways to enjoy the bounty of the fall harvest. This recipe brings together earthy carrots, sweet beets, and hearty parsnips, all tossed in olive oil and fresh herbs like rosemary and thyme. The roasting process caramelizes the vegetables, enhancing their natural sweetness while the herbs infuse them with a fragrant, savory flavor. Perfect as a side dish or tossed into salads, these roasted veggies are as versatile as they are delicious. Let’s get started!
Roasted root vegetables are one of the easiest and most flavorful ways to enjoy the bounty of the fall harvest. This recipe brings together earthy carrots, sweet beets, and hearty parsnips, all tossed in olive oil and fresh herbs like rosemary and thyme. The roasting process caramelizes the vegetables, enhancing their natural sweetness while the herbs infuse them with a fragrant, savory flavor. Perfect as a side dish or tossed into salads, these roasted veggies are as versatile as they are delicious. Let’s get started!
- Carrots, beets, and parsnips (or other fall root veggies)
- Olive oil
- Fresh rosemary and thyme
- Salt and pepper
- Preheat oven to 400°F (200°C).
- Peel and chop the vegetables into bite-sized pieces.
Toss the veggies in olive oil, fresh herbs, salt, and pepper.- Spread evenly on a baking sheet and roast for 30-40 minutes, until tender and slightly caramelized.
- Serve as a side dish or toss into salads.
Customize Your Veggies: Feel free to mix and match different root vegetables based on what’s in season or what you have on hand. Potatoes, turnips, and radishes work well too!
Even Sizing: To ensure even cooking, cut all the vegetables into similar-sized pieces. This way, they’ll roast at the same rate, avoiding over- or under-cooking.
Crispier Edges: For crispier edges, make sure the vegetables are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast.
Fresh Herbs for Best Flavor: While dried herbs work in a pinch, fresh rosemary and thyme bring out the best flavor in the veggies. You can add a little extra right before serving for a burst of freshness.
Storing Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven to keep them crispy.
Serving Ideas: These roasted root vegetables pair beautifully with roasted meats, grain bowls, or even mixed into a warm salad. They also work great as a side for holiday meals.
Ready to bring the flavors of fall to your table? Try this simple and delicious roasted root vegetable recipe today! With just a few fresh ingredients and a bit of time, you'll have a side dish that's bursting with flavor and perfect for any meal. Let us know how yours turns out by sharing your creations in the comments below! For more homesteading-inspired recipes, don’t forget to subscribe to the blog and check out our favorite kitchen tools!