Gorgeous herb roasted root vegetables tossed with fresh herbs, garlic and olive oil. This easy herb roasted root vegetable recipe includes tender beets, rutabaga, turnips, carrots, parsnips, yams, carrots, fingerling potatoes and red onions for a colorful and delicious, healthy side dish.
Herb Roasted Root Vegetables
This simple and vibrant Herb Roasted Root Vegetable 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 at your holiday table.
When the root vegetables are roasted for this Herb Roasted Root Vegetable dish, 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.
The only ingredients that you need for Herb Roasted Root Vegetables are:
- Your preferred assortment of root vegetables (such as beets, rutabaga, turnips, carrots, parsnips, yams, carrots, fingerling potatoes and red onions)
- Extra virgin olive oil
- Fresh herbs (my favorites for this dish are chives and rosemary but you can also use fresh parsley, thyme or sage)
- Fresh garlic
- Salt & pepper
Sometimes I like to add a little garlic powder and garnish with flaky sea salt.
How to make Herb Roasted Root Vegetables
One of my favorite things about this recipe is that the veggies are all roasted on sheet pans, keeping clean up simple and easy. 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.
Health Benefits of Root Vegetables
Herb Roasted Root Vegetables are unique and nutritious making it the perfect side dish for any menu. This is a great recipe to keep in your back pocket for the holidays.
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.
Want more addictive, easy vegetable side dish recipes in your life?
If you are a vegetable lover like me, you are always looking for the next best recipe that takes vegetables to the next level. Here are some of my favorite simple vegetable side dishes for you to try (they are all vegan, soy-free and gluten-free):
- Crispy Maple Roasted Brussels Sprouts
- 10 Tips for Actually Crispy Oven-Baked Sweet Potato Fries
- Maple Roasted Butternut Squash
- Whole Roasted Rainbow Carrots Over Creamy Hummus with Green Tahini Sauce
- Roasted Green Cabbage with Green Tahini Sauce
- Hemp Seed Crusted Whole Roasted Cauliflower with Green Tahini Sauce
- Garlic & Chive Roasted Vegetables
Now, Let’s Make Some Herb Roasted Root Vegetables!
These Herb Roasted Root Vegetables is my go-to nutritious vegetable side dish this time of year. With all the texture, flavor and vibrant colors it is most definitely special enough for your holiday table.
I cannot wait for you to give these Herb Roasted Root Vegetables a try! Let's get roasting!
Herb Roasted Root Vegetables
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegan
Description
Gorgeous herb roasted root vegetables tossed with fresh herbs, garlic and olive oil. This easy herb roasted root vegetable recipe includes tender beets, rutabaga, turnips, carrots, parsnips, yams, carrots, fingerling potatoes and red onions for a colorful and delicious, healthy side dish.
Ingredients
- 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 ¾ pound)
- 4 small beets (about ½ pound), scrubbed and tops trimmed
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic, pressed through a garlic press or minced
- 1 teaspoon fine grain salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh chives, chopped
- Leaves from 2 sprigs fresh rosemary, chopped, plus several whole sprigs for garnish.
- Optional: You could also top with additional fresh herbs such as sage, parsley or thyme.
Instructions
- Preheat oven to 425 degrees Fahrenheit and line two large baking sheets with non-bleach parchment paper and set aside. You can also use cast iron skillets.
- In a large mixing bowl, toss all the vegetables with olive oil, garlic, herbs, salt and pepper.
- Divide the vegetables evenly between the two pans (or two cast iron skillets), spreading them out into one even layer with space in between each piece to avoid steaming.
- Roast the vegetables on the middle rack of your oven (uncovered) until tender and golden brown, stirring once half way through, about 45 minutes.
- Top with more fresh herbs for garnish. Serve hot.
Notes
*Some very large parsnips have a pithy core, which should be trimmed before cooking.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Oven
- Cuisine: American
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