Herb-Roasted Root Vegetables
Recipe
Contemporary

Herb-Roasted Root Vegetables

Prep Time 45 minutes
Servings 6 people
Dinner Party Weeknight Comfort

The Story

I started making these as a hotel concierge to use up farmers market vegetables. Now they’re requested more than any main course I make.

Ingredients

  • 2 lbs mixed root vegetables (carrots, parsnips, sweet potatoes, beets)
  • 4 tablespoons olive oil
  • 2 tablespoons honey
  • Fresh rosemary and thyme
  • 4 garlic cloves, smashed
  • Salt, pepper

Instructions

  1. Prep vegetables: Cut into similar-sized pieces (about 1.5 inches). Keep beets separate if using.

  2. Toss with oil: Toss vegetables with olive oil, salt, pepper, and herbs.

  3. Roast: Spread on baking sheet in single layer. Roast at 425°F for 35-40 minutes, tossing halfway through, until golden and caramelized.

  4. Finish: Drizzle with honey during last 5 minutes of roasting.

  5. Serve: Garnish with fresh herbs.

Notes

Don’t overcrowd the pan — the vegetables need space to caramelize rather than steam. Use two pans if necessary.