Herb Roasted Root Vegetables |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Here's a simple to fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness.Deirdre Dee Cox, Milwaukee, Wisconsin Ingredients:
1 large potato, peeled and cut into 1-inch cubes |
1 medium sweet potato, peeled and cut into 1-inch cubes |
2 medium carrots, halved lengthwise and cut into 2-inch pieces |
1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces |
1 small turnip, peeled and cut into 1-inch cubes |
1/2 pound kohlrabi, peeled and cut into 1-inch cubes |
6 large shallots, halved |
3 tablespoons olive oil |
2 teaspoons coarsely ground pepper |
1 teaspoon salt |
6 fresh thyme sprigs |
6 fresh rosemary sprigs |
Directions:
1. Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.
2. Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
3. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally. Yield: 10 servings.
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