This is a simple, tasty dish you can really feel good about eating. Packed with a bounty of vitamins and minerals, root vegetables are also an excellent source of complex carbohydrates and dietary fibre. Turnips, carrots, potatoes, sweet potatoes, parsnips (and even beets if you wish), seasoned with fresh herbs and garlic then oven-roasted until tender and browned.
Ingredients
- 2 pounds root vegetables (potatoes, sweet potatoes, carrots, parsnips, turnips, beets), peeled and cut into 1-inch pieces – Note: Cut carrots 2 1/2-inch lengths, with about a 1-inch diameter
- 5 oz small shallots, peeled
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 head garlic, separated into cloves and peeled
- Fresh herbs – rosemary, thyme, basil, etc., chopped
Or Use a Dry Seasoning Mixture:
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 2 tablespoons freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Place the root vegetables and shallots in a shallow roasting pan.
- Toss the vegetables with the olive oil and season to taste with salt, pepper, and herbs. Spread vegetables in an even layer in pan.
- Roast on the middle oven rack for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, add the garlic cloves to the vegetable mixture. Continue to cook and stir for the remaining time, or until the vegetables are tender and evenly browned.
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