Roasted Root Vegetables

Root vegetables are a staple in my pantry during the fall and winter months. They are rich, hearty and packed with nutrients. 

I love cooking them as simply as roasting them with a little bit of olive oil, salt and pepper. For the holidays, we always like things just tad more special, right??

Why drown them in butter, garlic and herbs?!

I used beets, sweet potatoes, carrots and parsnips. You could also add turnips and potatoes if you want.

You can place them in the pan mixed like I do, or separate them to have pretty little rows of beautiful colors.

Bake them covered for one hour, then uncover and continue to bake for another 15 minutes. 
Chefs. Kiss.

ENJOY!

Back to blog

Roasted Root Veggies

Shannon Ginochio

Servings

8-10

Prep Time

15 minutes

Cook Time

1 hours

Category

Vegetables

Savory roasted root vegetables great for a weeknight or as a holiday side!

Ingredients

  • 2 large Carrots

  • 2 medium Sweet Potatoes

  • 2-3 Parsnips

  • 3 medium Beets

  • 6 Tbs Butter

  • 4-6 cloves Garlic, minced

  • 2 tsp Fresh Thyme leaves

  • ½ cup Chicken Broth

  • Salt and Pepper to taste

  • ½ Cup fresh grated Parmesan

Directions

  1. Preheat the oven to 425 degrees

  2. Wash, peel and thinly slice your veggies. Use a mandolin if you want perfectly then veggies.

  3. In a small saucepan, melt the butter on medium-low heat. Add the garlic and thyme. Cook for 1 minute until you can smell the garlic.

  4. Pour the broth into the butter mixture and stir. Remove from heat.

  5. Grease a 8x8 baking dish with butter. Place all of the vegetables into the pan. Season with salt and pepper to your preference.

  6. Pour the butter mixture evenly over the top of the vegetables.

  7. Sprinkle the Parmesan over the top. Cover with foil and bake for 1 hour.

  8. Remove the foil, and continue to cook for 15 minutes until the tops of the vegetables have a light golden color.

  9. Serve and ENJOY!