New recipes

Roast root vegetables with herbs recipe

Roast root vegetables with herbs recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve them in generous quantities with roast poultry or meat, but also remember that they are delicious with vegetarian main dishes and with lightly baked fish.

252 people made this

IngredientsServes: 4

  • 1 kg (2¼ lb) root vegetables, such as potatoes, sweet potatoes, carrots, parsnips, swede and kohlrabi
  • 225 g (8 oz) shallots or pickling onions
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1 tsp cracked black peppercorns
  • few sprigs of fresh thyme
  • few sprigs of fresh rosemary
  • sprigs of fresh thyme or rosemary to garnish (optional)

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 220ºC (425ºF, gas mark 7). Scrub or peel the vegetables, according to type and your taste. Halve or quarter large potatoes. Cut large carrots or parsnips in half lengthways, then cut the pieces across in half again. Cut swede or kohlrabi into large chunks (about the same size as the potatoes). Leave shallots or onions whole.
  2. Place the vegetables in a saucepan and pour in enough boiling water to cover them. Bring back to the boil, then reduce the heat and simmer for 5–7 minutes or until the vegetables are lightly cooked, but not yet tender.
  3. Drain the vegetables and place them in a roasting tin. Brush with the oil and sprinkle with the salt and peppercorns. Add the herb sprigs to the tin and place in the oven.
  4. Roast for 30–35 minutes or until the vegetables are golden brown, crisp and tender. Turn the vegetables over halfway through the cooking. Serve hot, garnished with sprigs of thyme or rosemary, if liked.

Some more ideas

The vegetables can be roasted at the same time as a joint of meat or poultry. Allow 45 minutes at 200ºC (400ºF, gas mark 6), or longer at a lower temperature, if necessary. * Baby new vegetables can also be roasted. For example, try new potatoes, carrots, beetroot and turnips. As well as root vegetables, patty pan squash and asparagus are delicious roasted. Sprinkle with herbs and a little balsamic vinegar or lemon juice. * Quartered acorn squash is good roasted with mixed root vegetables.

Plus points

Combining different root vegetables instead of serving roast potatoes alone provides a good mix of flavours and nutrients: as well as vitamin C from the potatoes and beta-carotene from the carrots, swedes are part of the brassica family, which offer cancer-fighting phytochemicals. * All these vegetables provide plenty of flavour and satisfying bulk, so portions of meat can be modest. They also contribute dietary fibre.

Each serving provides

Excellent source of vitamin A, vitamin C. Good source of folate, vitamin B1, vitamin B6, vitamin E. Useful source of niacin, potassium.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

This was a great success, and I will use it often. Just use what root vegetables you have and follow the very easy recipe.You can`t go wrong,and what`s more my husband said it was like having a Christmas dinner,it was so tasty and full of wonderful flavours.-24 Aug 2011

love it, love it, love it everyone should try-14 Dec 2012

Very nice indeed! I used an ordinary onion cut in quarters, and dried thyme. Apart from that I followed the recipe very closely. This is the first time I have roasted swedes and carrots - They came out really nice, sweet and tasty.The whole thing is highly recommended.-16 Dec 2015

Rustic Roasted Root Vegetables Medley

In this roasted root vegetables medley, fall vegetables are tossed with lightly seasoned olive oil, and oven roasted to sweet caramelized perfection. It’s an easy one-pan dish that’s filled with flavor!

As we head into winter, seasonal vegetables transition from summer tomatoes, zucchini, and peppers to hearty root vegetables, including fall beets, carrots, parsnips, potatoes, sweet potatoes, turnips, radishes, and rutabaga. Roast any of these along with garlic, onions, herbs, and you have a comforting and delicious side dish to any meal.

  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 ½ pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch cubes
  • 1 pound celery root (celeriac about 1 large), peeled and cut into 1/2-inch cubes
  • 1 pound Brussels sprouts, halved
  • 4 shallots, cut into wedges
  • 1 lemon, quartered and seeded

Set racks in upper and lower thirds of oven preheat to 425 degrees F. Coat 2 large rimmed baking sheets with cooking spray.

Whisk oil, honey, garlic, thyme, rosemary, salt, and pepper in a large bowl. Add squash, celery root, Brussels sprouts, shallots, and lemon toss to coat. Divide the vegetables between the prepared pans.

Roast until tender and charred, rotating the pans and stirring the vegetables halfway through, 45 minutes to 1 hour. Let cool slightly, then squeeze the roasted lemons over the vegetables.

Tip: Look for cubed butternut squash at the store for less prep work.

To make ahead: Prep vegetables and make dressing cover and refrigerate for up to 2 days. When ready to cook, toss the vegetables with the dressing and roast as directed in Step 3.

Easy Pot Roast Recipe With Root Vegetables

Easy Pot Roast recipe, using top round beef roast, and cooked in the dutch oven ( or slow cooker!). Also this beef roast recipe includes a lot of delicious root vegetables!There’s nothing like a good old fashioned slow cooked roast. I swear it’s like one of my all time favorites! I remember when I was a young girl, my mother would make roast, and sometimes she’d smother it in a creamy gravy. Once that the roast was done she’d serve it with mashed potatoes, and vegetables. OMG, I swear it was the best. If we had any leftovers, she’d make hot roast beef sandwiches the following day, and serve it with soup. I actually do the same thing!

Last year I shared my recipe for roast beef with carrots and potatoes, and you all liked it so much, that I’ve been asked to do another beef roast recipe. This time around I’m going to make a smothered the roast with a homemade brown gravy, and lots vegetables, just like my mom used to make.

Below, I will explain how to make the top round roast recipe in a dutch oven, and I will also explain how to make the roast in the slow cooker. Both top round roast recipes have different cooking times, but once done, the outcome is the same. Check it out!

Root Vegetable Chips

The word "chip" brings to mind potatoes, but all root vegetables can be fried up into crisp, delicious chips for fun, homemade snacks.

  • Peel vegetables and slice as thinly as possible (a mandoline works perfectly for this, but a sharp knife and steady hand works just fine).
  • Rinse starchier vegetables, like potatoes, with cold water. Pat thoroughly dry.
  • Heat oil from 350 F to 375 F. Fry chips in small batches (they should form no more than a single layer in the oil) until browning along the edges.
  • Use a slotted spoon to transfer fried chips to a cooling rack or paper towels to drain and let cool. Sprinkle with salt while still warm, but allow to cool (and crisp) completely before serving.

Related Video

This has become my "go to" recipe for roasted winter veggies. I use the vegetables I have on hand and modify the herbs according to my tastes - so what's of real value here is the technique. Enjoy!

This is one of my go-to recipes for Fall/Winter. It's cheap, easy (minus all the chopping!), and delicious. After a few iterations, I find that rosemary is a great substitute for the other herbs (if you use it very liberally). Also, the vegetables can have a lot of water in them if they are fresh, and that can prevent a nice browning/texture if you're not careful. it's important to dry the vegetables after washing and peeling . I also split the vegetables on at least 2 trays to give them room. Lastly, I finish them off on low broil for a few minutes if they haven't browned already.

This didn't do much for me. Maybe if I had cut the vegetables smaller? I doubt I will try it again.

I made this for Thanksgiving two years ago and everyone has been asking for the recipe ever since. Obviously it was a repeat last year. There are so many vegetables that I actually split them onto two cookie sheets to roast, and I add some extra garlic because that's my favorite.

Excellent! Great combination of vegetables and flavors. We used the leftovers to make a soup. Will definately make it again.

This recipe has become a standard Thanksgiving dish for our large family gathering. Everyone loves it and they requested it specifically last year after I made it the first time the year before. The herbed butter that is broiled into the root vegetable smells and tastes delicious. I follow the recipe exactly as it is written with the entire variety of root vegetables. It is very important to cook the red beets separately as instructed, because they will dye the rest of the vegetables and the dish wont look nice when served.

We had a small gathering, and a friend thought the recipe looked good, so I split it into two 8X8 pans. Everyone loved it. I'll be making it again

I didn't use the beets or parsnips but I (large)cubed acorn and butternut squash, used the shallots and garlic as noted. I tossed the veggies in olive oil, generously sprinkled with the spices amd roasted in a 375 degree convection oven for 30 minutes. This veggie recipe was fabulous. Unless the beets (which I love) made it awful, I can't imagine how this recipe could fail.

I can't believe anyone could like this recipe. This was the worst dish I have ever eaten - it was just awful. I thought it would be a different Thksgvg side dish but I was definitely wrong!

Too many veggies, too little reward for the time and money invested. We felt it was bland and boring.

A very impressive dish for company, easy to prepare, and makes the whole kitchen smell great. We have already made it three times, always to rave reviews.

  • small eggplant (unpeeled, cut into 1-inch chunks) 1 1
  • sea salt (fine) 1/3 tsp 1/3 tsp
  • zucchini (sliced into 1-inch pieces) 1 1
  • yellow squash (sliced into 1-inch pieces) 1 1
  • cremini (baby bella) mushrooms 10 oz 284 g
  • shallots (peeled and quartered) 4 4
  • red bell pepper (cut into 1-inch chunks) 1 1
  • green bell pepper (cut into 1-inch chunks) 1 1
  • yellow bell pepper (cut into 1-inch chunks) 1 1
  • garlic (separated and peeled) 1 clove 1 clove
  • extra virgin olive oil 2 tbsp 2 tbsp
  • pepper (Freshly ground) 1 1
  • balsamic vinegar (good quality) 2 tbsp 2 tbsp
  • herb sprigs (for garnish) (Fresh) 1 1

Roasted Pepper Salad

Butternut Squash Gratin

Roasted Rainbow Carrots

How To Roast Vegetables In the Oven

The oven is the easiest way that I have found to roast vegetables. You just toss them in olive oil, drizzle them with your favorite sauce or spices, and then let the oven do all the work!

Here are the general times for about how long you will roast veggies at the most common temps.

How Long To Roast Vegetables At 425 Degrees

Some people have asked how long to roast vegetables at 450, but I think that is too high of a temperature. Most people will settle for 425 (most of my recipes are roasted at 400 degrees).

How long you roast them depends on the size and density of what you are roasting.

Here is a quick overview of time estimates:

  • 30-45 minutes: thicker veggies like carrots and potatoes.
  • 20-30 minutes: dense winter squash like butternut and acorn squash and sweet potatoes.
  • 15-25 minutes: softer veggies like zucchini, mushrooms, and broccoli, and cauliflower.
  • 10-15 minutes: thinner vegetables like green beans and asparagus.

How Long To Roast Vegetables At 400 Degrees

This is the temperature that I use the most often! Even though this is 25 degrees cooler, the cooking times are basically the same as above. If you want your veggies to roast faster, cut them thinner.

Check on them towards the end of the cooking time - they might need 5-10 minutes longer.

How Long To Roast Vegetables At 350 Degrees

I do not recommend roasting veggies at 350 unless they are really thin or small pieces. It will take a lot longer for everything to cook.

If you don't mind it taking longer, here are the average cooking times for each type.

  • 45-60 minutes: thicker veggies like carrots and potatoes.
  • 30-45 minutes: dense winter squash like butternut and acorn squash and sweet potatoes.
  • 25-40 minutes: softer veggies like zucchini, mushrooms, and broccoli, and cauliflower.
  • 15-30 minutes: thinner vegetables like green beans and asparagus.

How to Roast Vegetables in the Oven

In our photos, we’re roasting root vegetables (or similar hearty vegetables). You can roast any kind of vegetable. Less hearty vegetables like zucchini or mushrooms will take less time to cook. We love these roasted veggie tacos with zucchini, tomatoes and bell peppers.

Keep hearty veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.

In our photos, we have carrots, potatoes, onion, fennel and broccoli stems. The fennel smells incredible while it roasts and tastes even better. For tips on how to cut fennel, take a look at our recipe for braised fennel. In that article, we share photos for removing the tough core. Broccoli stems are also really fun to roast. Before chopping into chunks, peel the tough outer peel from the stems and remove about 1/2 inch from the bottom. Both of these are too tough.

When it comes to the pan, you have three options: unlined, foil-lined or use parchment paper. We’ve done all three in our kitchen, but for the most color on the vegetables, an unlined pan is best. For the simplest cleanup, foil or parchment is best.

For a baking sheet full of veggies, we add two tablespoons of oil. Olive oil, grape seed, avocado, walnut oil or coconut oil all work well. We love using coconut oil when roasting sweet potatoes or squash.

When it comes to flavorings, I usually throw a generous teaspoon of dried herbs — herbs de Provence being my current favorite.

Fresh herbs work too. Toss rosemary and thyme around the veggies at the beginning of roasting. Delicate herbs like parsley, mint, tarragon, dill or cilantro are better stirring in at the end.

In need of some ideas for dinner? Try serving these roasted veggies with one of the following dinner ideas. They all have rave reviews!

Related Video

I make this every year for Thanksgiving and it is always a hit. I do take major liberties with the vegetables, however, usually cooking beets, carrots, fennel and red onion wedges (less peeling than with cipollini onions). I serve it at room temp so I can reserve my two ovens for the other dishes.

i really wanted to love this recipe, but it turned out to be just mediocre for the amount of work it takes. the veggies cooked at different rates, making it hard to determine when to call it done. iɽ stick with simply roasting my favorite root veggies with olive oil and herbs next time.

This is an excellent recipe. I used the suggested combination of vegetables and herbs but also added small purple and red potatoes. I did not use the sauce, which seemed unnecessary. I had some difficulty with the vegetables cooking differentially (the parsnips and turnips took longer than the carrots, onions and potatoes.) These kept very well and reheated well too.

This will be the third year we have made this dish for Thanksgiving dinner even those who claim to dislike vegetables seem to like it. I can never find rutabagas, so I substitute brussels sprouts. I also add a red onion in addition to the cipollines.

Roast veggies have always been a favorite of mine and now of my husband and friends. This is a first I've ever had that had beets in them. This is the recipe that I go to all of the time now, not just at Thanksgiving. If you want to make a meal special, add this for the vegetable course. It is that great.

This is a great roasted vegetable recipe. and very easy. I've made it several times for dinner parties and have received rave reviews. Most recently, I roasted the veggies early in the day then reheated them in a warm oven before serving. It worked perfectly.

I made this for Thansgiving dinner last year, everebody loved it! I added more garlic and cipoline onions, it was yammy!!

This was a hit at Thanksgiving--lots of requests for the recipe.

A terrific winter dish, and very easy, though I found I needed 2 9 x 13 baking pans to fit all the vegetables in. Using fresh herbs is crucial. I used the broth from cooking wild rice, instead of chicken broth.

I didn't care for this dish. The beets were good, but the turnips were bitter and the rest was kind of bland.

I made this for Thanksgiving, and everyone enjoyed it there is a nice balance of the more bitter and more sweet root vegetables. I liked it much better warm than at room temperature though.

I couldn't find rutabagas so I left them out but it was still a delicious recipe and not too difficult to prepare. It was enjoyable at room temperature or warm though I found I needed to add a little more oil and vinegar just before serving (probably because I made it the day before and needed to reheat it). Definitely a recipe I'll keep and make again!

It would only be a vegetarian dish if you substituted veggie broth for the chicken broth. :O)

This recipe is wonderful. A great vegetarian dish and one that would be great for a person dieting.