When root vegetables are roasted they have a naturally interesting flavor that can be described as earthy, nutty, anise-like or even buttery. They are often underused which is why serving them is always impressive. People go crazy when they see all the beautiful colors come together. I simply roasted the vegetables in heart-healthy olive oil and added fresh herbs to flavor this dish to perfection and make each bite savory and delicious.
This dish could not be more simple to prepare. Just chop up the veggies, toss in olive oil, garlic, fresh herbs, salt and pepper and roast for 45 minutes. That is it. It is simple yet elegant, unique and healthy making it the perfect side dish for any menu. This is a great recipe to keep in your back pocket for Thanksgiving dinner.
Root vegetables such as carrots, onions, potatoes, rutabagas, turnips, parsnips and beets have powerful nutritional benefits. They are low in calories and full of protective vitamins and minerals such as potassium (yams, parsnips, potatoes, beets), vitamin A (carrots, turnips) and vitamin C (yams, rutabagas, turnips), all of which are important for good health. Root vegetables are also rich in fiber to help fill you up and aid in digestion.
If you give this recipe a try please let me know how it turns out! Please leave a comment below and/or share a picture on Instagram with the hashtag #eatingbyelaine!
This simple and vibrant recipe is always a crowd-pleaser. The fresh herbs flavor this dish to perfection and make each bite so savory and delicious. It would make the perfect side dish for Thanksgiving dinner.
- 1 pound fingerling potatoes (about 15 multicolor potatoes), quartered (or cut into roughly 1-inch cubes)
- 3 large carrots, peeled and chopped into 2-inch pieces
- 1 large red onion (mine weighed 14 ounces), peeled and quartered
- 1 medium yam or sweet potato, chopped into 1-inch cubes
- 1 large parsnip, peeled and chopped into 2-inch pieces*
- 1 turnip, chopped into 1-inch cubes
- 1 small rutabaga, peeled and chopped into 1-inch cubes (mine was 3/4 pound)
- 4 small beets (about 1/2 pound), scrubbed and tops trimmed
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, pressed or minced
- 1 teaspoon fine grain sea salt
- freshly ground black pepper (I used 1/4 teaspoon)
- 1/4 cup fresh chives chopped
- Leaves from 2 sprigs fresh rosemary, chopped, plus several whole sprigs for garnish. You could also top with additional fresh herbs such as sage, parsley or thyme.
- Preheat oven to 425 degrees Fahrenheit and line two large baking sheets with non-bleach parchment paper and set aside.
- In a large mixing bowl, toss all the vegetables with olive oil, garlic and salt. Season generously with pepper.
- Divide the vegetables evenly between the two pans, spreading them out into one even layer with space in between each piece to avoid steaming.
- Roast the vegetables uncovered until tender and golden brown, stirring once half way through, about 45 minutes.
- Top with fresh herbs for garnish. Serve warm.
*Some very large parsnips have a pithy core, which should be trimmed before cooking.
- Category: Side Dish
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