Easy Side Dish: Rosemary Garlic Roasted Root Vegetables

I have received compensation from Uncommon Goods for this post but all thoughts, opinions and recipes are my own. (full disclosure here)

Sometimes the simplest things in life are the best. Like these Roasted Root Vegetables. Carrots, potatoes and turnips tossed with olive oil and freshly crushed herbs make a lovely side dish for just about any meal. 

These do take about 45 minutes of roasting to get that lovely crispy exterior. It may be a little long for your typical weekday, but it is worth the wait. I have also served this alongside holiday meals as it goes wonderfully with turkey, ham, lamb and more.

Ingredients for Roasted Root Vegetables

I used potato, carrots and turnips for this version, but you can use any type of starchy root vegetables you like:

• beets (will tint the mixture pinkish)
• parsnips
• celery root
• sweet potatoes
• radishes
• fennel

The herbs can also be varied. Because of the longer roasting time I would stick with woody herbs like rosemary, thyme, sage, oregano, and marjoram. Softer herbs like basil should be added towards then end of cooking.

Other than that you'll just need some olive oil, fresh garlic, salt and pepper. If you have a mortar and pestle, you can use peppercorns and coarse/rock salt and crush it with the herbs and garlic.

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Recipe

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Ingredients

 

• 8 medium carrots
• 4 medium potatoes
• 1 turnip
• 2-3 sprigs fresh rosemary
• 3-4 cloves garlic
• ½ teaspoon peppercorns (or ¼ teaspoon ground)
• ½ teaspoon rock salt or coarse sea salt (or ¼ teaspoon ground)
• 2 tablespoons olive oil

Instructions

 

• Preheat oven to 425℉.
• Scrub the vegetables and peel if desired. Cut into fairly even 1 ½ inch pieces. Put into a bowl or plastic bag.
• Remove rosemary leaves from stems. With a mortar and pestle crush the rosemary leaves, garlic, peppercorn and salt.
• Drizzle olive oil over vegetables and toss thoroughly to coat. Add crushed spices and toss to coat thoroughly.
• Spread in a single layer on a baking sheet. Use two pans if needed to avoid crowding.
• Bake at 425℉ for about 45 minutes, stirring once or twice part way through cooking, until golden brown.

Notes

You can use any root vegetables you like besides (or in addition to) the 3 listed here such as parsnips or beets. Be warned that beets will turn everything a light pink hue.

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more roasted vegetables

Until next time, happy eating.
~Audrey