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!
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.
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