Herbed Roasted Root Vegetables Recipe
If you're craving some hearty vegetables that are warm and savory, look no further than root vegetables. They have an earthy flavor that makes them a comforting and warming food during colder weather. Although they are in season during the colder months, you can enjoy them all year round.
Wellness coach and recipe developer Miriam Hahn brings us this recipe for herb roasted root vegetables and says, "There is really nothing easier than roasting up a big tray of roasted root vegetables. Unlike other vegetables, root vegetables last a long time in the fridge, so you can stock up and not feel rushed to use them. They offer many health benefits, including being loaded with vitamins, minerals, and fiber, and because of the high starch content, they keep you full for longer. I am using beets, sweet potatoes, and carrots in this recipe, but you could also add onions, turnips, fennel, or any other root vegetable."
Gather the ingredients for this roasted root vegetables recipe
To make this recipe, you'll of course need some root vegetables. In the produce aisle, grab some red and golden beets, sweet potatoes, and carrots. "I like to use 2 types of beets and heirloom carrots if I can find them to add in some different colors," Hahn shares. You'll also need some avocado oil, salt, garlic granules, dried rosemary, dried thyme, and pepper. "If you want to add some fresh flavor to the vegetables, pick up some fresh herbs like Italian parsley or basil for topping the cooked vegetables," Hahn remarks.
Prep the vegetables
To get started, preheat the oven to 400 F. Peel and chop the beets, sweet potatoes, and carrots into bite-sized pieces. "They will shrink a bit after cooking, so you don't want to dice the vegetables, or they will be too small. Just make sure they are roughly the same size, so they all cook evenly," Hahn shares.
Season the vegetables
Once the vegetables are cut, add them into a large bowl with the oil, salt, garlic granules, dried rosemary, dried thyme, and pepper. Stir to coat, then pour them onto a large baking tray. "I like to use a silicone mat or parchment paper on the baking sheet to make clean-up quicker, and it's ok if there is some overlapping of the vegetables," Hahn remarks.
Bake and serve
Pop the baking tray into the oven, and bake for 30 to 40 minutes. "I like to use the convection bake setting, which circulates the heat and [evenly cooks everything], so you can use that setting if you have it," Hahn tells us. At the halfway point, pull out the baking tray and stir the vegetables. When 30 minutes has passed, stick a fork into the veggies to see if they are tender. When done, transfer them to a serving bowl and top with fresh herbs, if desired.
- 2 golden beets
- 3 red beets
- 2 sweet potatoes
- 3 carrots
- 3 tablespoons avocado oil
- 1 teaspoon salt
- 1 teaspoon garlic granules
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- chopped Italian parsley or basil, for topping
- Preheat oven to 400 F. Peel and chop the beets, sweet potatoes, and carrots into uniform, bit-sized pieces.
- Pour the oil, salt, garlic granules, rosemary, thyme, and pepper over the chopped vegetables, and stir to fully coat.
- Lay the vegetables on a baking sheet in an even layer, and bake for 30 to 40 minutes, or until the vegetables are tender. Serve with fresh herbs, if desired.
| Calories per Serving | 214 |
| Total Fat | 10.9 g |
| Saturated Fat | 1.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 27.8 g |
| Dietary Fiber | 6.3 g |
| Total Sugars | 11.8 g |
| Sodium | 523.0 mg |
| Protein | 3.2 g |
