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
Scale
- 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.
Find it online: https://classic-recipes.com/roasted-root-vegetables-with-garlic/