Roasted Root Vegetables
These Roasted Root Vegetables are oven roasted caramelized veggies with fresh herbs like rosemary and thyme, fresh garlic and olive oil. An easy side dish for holiday dinners during the busy holiday season or for family dinnertime.
Servings 8
Ingredients
- 2 large sweet potatoes
- 2 red beets
- 2 large carrots
- 1 pound red potatoes
- 1 sweet or red onion
- 8 garlic cloves
- 1/4 cup extra virgin olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- fresh rosemary sprigs
Instructions
- Heat the oven to 425℉. Prepare a large rimmed baking sheet by lining with parchment paper.Prep : Peel the potatoes, carrots, beets, and onion. Cut into larger bite-sized pieces, about 2-inch chunks.
- Add the peeled and chopped sweet potatoes, beets, carrots, red potatoes, onion, and whole garlic cloves into a large bowl.2 large sweet potatoes, 2 red beets, 2 large carrots, 1 pound red potatoes, 1 sweet or red onion, 8 garlic cloves
- Add the extra virgin olive oil, chopped fresh rosemary, thyme, kosher salt, and black pepper in with the vegetables. Stir with a rubber spatula or wooden mixing spoon until all of the vegetables are coated well in the oil and seasonings.1/4 cup extra virgin olive oil, 2 teaspoons chopped fresh rosemary, 1 teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Spread the vegetables into and oven layer on the prepared baking sheet. Add the remaining sprigs of fresh rosemary to the baking sheet.fresh rosemary sprigs
- Bake for 35-40 minutes or until all the vegetables are tender and golden browned on the edges.
- Serve hot and enjoy!
Notes
- Cut all the root vegetables into the same size so they are roasted and browned at the same time. Aim for larger bite-sized pieces that are about 2-inches in size.
- Once you have peeled and chopped the red potatoes, place them into a bowl of water and let them soak for 5 minutes. This removes some excess starch from the potatoes before roasting them. It makes such a difference so I always recommend doing it. When done soaking, remove them from the water and use paper towels to dab them dry.
- Red beets can sometimes make the other veggies a little red in color, which won't affect the taste at all, so if you see some red discoloration it's ok and it's just the beets.