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    Home > Blog > Vegetable Recipes > Aromatic Roasted Root Vegetables

    Aromatic Roasted Root Vegetables

    by Teri Lyn Fisher · Published: Jul 5, 2011 · Modified: Oct 2, 2020

    Jump to Recipe
    A really simple recipe for Aromatic Roasted Root Vegetables. We love to use this simple recipe to pair with a protein when we need a good vegetable side dish.
    A close up on a sheet pan with roasted root vegetables.
    A close up view on aromatic roasted root vegetables.

    This is a fragrant and awesome side dish for anything. Pair it with any great meat main dish and you’re set. Easy, yummy, and beautiful. You can easily substitute different veggies if you prefer. If you’re looking for other veg based side dishes, here are couple more you might also love:

    Maple Glazed Acorn Squash recipe overhead and close up.
    Maple Glazed Acorn Squash
    A pan of cheesy root vegetable gratin with linens and a spoon.
    Cheesy Root Vegetable Gratin
    A great side dish recipe for Balsamic Grilled Baby Carrots.
    Balsamic Grilled Baby Carrots
    Click here for more Vegetable recipes!
    Aromatic roasted root vegetables on a sheet pan, overhead.

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    A recipe for aromatic roasted root vegetables up close.

    Aromatic Roasted Root Vegetables

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    A really simple recipe for Aromatic Roasted Root Vegetables. We love to use this simple recipe to pair with a protein when we need a good vegetable side dish.
    RECIPE BY Teri & Jenny
    Servings: 6

      INGREDIENTS  

    • ½ pound fingerling potatoes, roughly chopped
    • 3 heirloom carrots, peeled and roughly chopped
    • 2 parsnips, peeled and roughly chopped
    • 2 turnips, peeled and roughly chopped
    • 2 red onions, peeled, cut in ½ and each ½ cut into ¼’s
    • 1 head garlic, peeled
    • 2 tablespoons fresh thyme, minced
    • 2 teaspoons fresh rosemary, minced
    • 3 tablespoons extra virgin olive oil
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 375°F.
    • Place potatoes, carrots, parsnips, turnips, and red onions in a large bowl and toss together.
    • With the side of a knife, gently smash each clove of garlic and add it to the bowl of vegetables.
    • Add the herbs and olive oil to the vegetables and generously season with salt and pepper.
    • Pour the seasoned vegetables onto a large roasting pan and spread in a single layer.
    • Roast vegetables in the oven for 30 to 40 minutes or until golden brown. (Gently stirring the vegetables halfway through the cooking time) Serve.
    Serving: 1g Calories: 64kcal Carbohydrates: 1g Protein: 1g Fat: 7g Saturated Fat: 1g Sodium: 1mg Potassium: 14mg Fiber: 1g Vitamin A: 111IU Vitamin C: 4mg Calcium: 9mg Iron: 1mg
    CUISINE: American
    KEYWORD: vegetables
    COURSE: Side Dish
    DIET : Vegetarian

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    July 5, 2011 / 3 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Spinach Quiche
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    July 5, 2011 / 3 Comments

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    1. Daisy

      November 21, 2012 at 7:06 am

      Xxx

      Reply
    2. Kathy Goldman

      November 01, 2011 at 4:57 am

      Gorgeous!

      Reply
    3. ConcordExtra.com

      August 24, 2011 at 9:17 am

      5 stars
      Love this recipe – weekend delight :)

      Reply

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