Original Recipe by Miss Jolie Ann
This dish is a winter staple in my house. It's a great way to use all those winter storage vegetables and feature whatever herbs are surviving the winter in my garden. I improvise every time I make this dish, using whatever I have on hand or what looks good at the store. Use a little or a lot of veggies depending on how many you are feeding. Sometimes I pair this dish with quinoa and a leafy green salad. This week I served it up with a broccoli quiche. It's a colorful dish with deep flavors. Enjoy!
Miss Jolie Ann
Roasted Root Vegetables with Fresh Herbs
Use as many as you want:
Beet, peeled and sliced
Parsnip, peeled and sliced
Turnip, peeled and sliced
Rutabaga, peeled and sliced
Carrot, unpeeled and sliced
Yukon Gold Potato, unpeeled and sliced
Yam, peeled and sliced
Purple Onion, peeled and sliced
Garlic Cloves, at least 6 peeled and left whole
Snips of fresh garden herbs: rosemary, oregano, thyme
Extra Virgin Olive Oil
Sea Salt & Black Pepper
1. Preheat oven to 350 degrees F.
2. Prepare the veggies by washing and peeling. The key is to keep the varieties of veggies cut in equal size pieces so that they all cook uniformly.
3. Place the prepared veggies in a large cookie sheet or casserole dish
4. Place whole sprigs of fresh herbs in between the veggies. Drizzle about 2 tbsp of olive oil over the veggies and herbs. Sprinkle with salt and pepper.
5. Bake for about 50 minutes. Flip veggies in their pan and continue to cook for approximately another 15 minutes. The dish is done when all the veggies are tender inside and slightly browned & crispy on the outside.
6. Remove herb sprigs, stir to combine all the flavors, and serve.