by Diana Rattray
Root vegetables are a great choice for roasting, and they make an all-in-one side dish that goes well with just about any meat, fish, or poultry main dish. Roasted root vegetables just take a little prep time before they go into the oven, leaving you plenty of time to prepare other items while they cook.
Fresh herbs are excellent if you have them, but dried are fine if you don’t. Italian seasoning, fines herbes, or herbes de Provence are suitable for replacing thyme and rosemary. Or, if you think you’d like a different flavor profile, try Cajun seasoning or a Mexican or Southwest blend of spices.
How To Store Roasted Vegetables
- Refrigerate cooled root vegetables in an airtight container and enjoy them within 3 to 4 days.
- The roasted root vegetables may be frozen for more extended storage. Spread them on a tray and freeze, then transfer them to a freezer bag or airtight container. Label the bag or container with the name and date and freeze the vegetables for up to 3 months. They will be fine if frozen longer, but the quality will diminish. Defrost the vegetables in the fridge.
Roasted Root Vegetables
These roasted root vegetables are great with steaks, chicken, or seafood entrées, and the preparation is a snap. Just prep the vegetables, toss them with some oil and seasonings, and roast!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Vegetables, Potatoes
- Method: Roast
Ingredients
- 1 1/2 pounds red potatoes (washed, cut into 1-inch chunks)
- 3 carrots (peeled, halved lengthwise and cut into 1-inch lengths)
- 3 shallots (quartered)
- 2 ribs celery (cut into 1-inch lengths)
- Optional: 1 or 2 leeks (trimmed and halved lengthwise, white part only)
- Optional: 1 or 2 red or gold beets (trimmed, washed, cut into 1-inch chunks)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic, pressed
- 1/4 cup olive oil
- Sprigs of rosemary and thyme (or about 1/2 each teaspoon dried thyme and rosemary)
Instructions
- Heat the oven to 425 F.
- Oil a rimmed baking sheet or shallow pan.
- Prepare the vegetables and toss them in a bowl with the salt, pepper, garlic, olive oil, and herbs.
- Transfer the vegetables to the prepared pan.
- Roast the vegetables for 30 to 45 minutes, or until tender and golden brown.
