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 Healthy Recipes
Herb-Roasted Root Vegetables
Dinner

Herb-Roasted Root Vegetables

Earthy carrots, sweet parsnips, and vibrant beets roasted to caramelized perfection with aromatic rosemary and thyme. A celebration of autumn's finest produce.

Prep Time 15 min
Cook Time 30 min
Servings 4
Difficulty Easy

Instructions

1

Preheat and Prepare

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease with olive oil. This ensures the vegetables don't stick and makes cleanup easy.

2

Cut the Vegetables

Cut all vegetables into similar-sized pieces (about 2cm cubes) to ensure even cooking. Keep beets separate initially as they can stain other vegetables. Cut the onion into thick wedges.

3

Season Generously

In a large bowl, toss the vegetables with olive oil, salt, and pepper. Strip the rosemary and thyme leaves from their stems and add to the bowl. Toss until everything is well coated.

4

Arrange and Roast

Spread vegetables in a single layer on the prepared baking sheet. Don't overcrowd - use two sheets if needed. Tuck the whole garlic cloves among the vegetables. Roast for 25-30 minutes.

5

Caramelize

After 20 minutes, flip the vegetables. Drizzle with honey or maple syrup and balsamic vinegar if using. Return to oven for the final 10-15 minutes until edges are golden and caramelized.

6

Serve

Transfer to a serving platter. Squeeze the roasted garlic cloves over the vegetables and gently toss. Garnish with fresh herbs and serve warm alongside your favorite protein.

Chef's Tips

  • For extra crispy edges, make sure vegetables are completely dry before tossing with oil.
  • Don't skip the balsamic glaze - it adds a beautiful depth of flavor.
  • These vegetables reheat well and are delicious cold in salads the next day.
  • Try adding fennel, turnips, or celeriac for variety.

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