Herb Roasted Root Vegetables

In Dairy-free, Gluten-free, Recipes by Lisa Soldo-Johnson0 Comments

Just the other day, I pointed out to my son an eye-catching photo of an extra thick chocolate chip cookie that had been broken in half, with the camera focusing on the rich creamy melted chocolate oozing from its center. We both agreed that there is something about melted chocolate that makes us want to eat it, right there on the spot, no matter how it’s made. I’ll be honest, the same adoring sentiment isn’t true when it comes to root vegetables.

Until recently, I had never fully appreciated the treasure trove of flavor and nutrition that comes from root vegetables. In my eye, their unattractive appearance made it easy to pass over while shopping in the produce section. And, while root vegetables are a staple in many cultures across the globe, they don’t typically make a regular appearance on the American dinner table. In my case, I was so busy judging a book by its cover that I never really gave root vegetables a chance. That is until I learned how to make them from the master chef himself, Gordan Ramsay, in his “Master Class.”

In this recipe, I chose to use a combination of yellow and red beets along with rainbow carrots that were oven roasted on top of an aromatic bed of fresh herbs including rosemary, thyme, and parsley and dusted with a sprinkle of rock salt. You can incorporate any combination of your favorite root vegetables in this dish. The magic happens when the fresh herbs and rock salt permeate the vegetables to bring out each of their unique flavors. The next time you are at the grocery store, grab a few of your favorite root vegetables and maybe even some that are unfamiliar to you. Give this recipe a try and discover how easy it is to fall in love with root vegetables in a brand new way. Best of all, those warm gooey chocolate chip cookies make the perfect dessert after a healthy serving of herb roasted root vegetables. Just saying.

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Herb Roasted Root Vegetables Yum
Delicious healthy root vegetables slow roasted over a bed of fresh herbs and a sprinkle of rock salt create a fragrant and enticing flavor that permeates each and every vegetable. A beautiful compliment to steak, chicken, lamb, beef, or fish.
Prep Time 5 minutes
Cook Time 40 minutes
Prep Time 5 minutes
Cook Time 40 minutes
  1. Heat oven to 425 degrees F° Remove the green tops of vegetables and discard or refrigerate to use in salads and soups.
  2. Do not peel vegetables, instead wash, gently brush dirt from vegetables using a vegetable brush or your hands, and pat dry.
  3. Lay rosemary, thyme, and parsley on the bottom of a roasting pan or glass baking dish. Lay the vegetables on top and season with salt. Seal the pan with tin foil and place pan over medium heat on stove top, allowing vegetables to heat up, about 1 minute. Once the salt begins to crackle inside pan, transfer pan to oven. Roast the vegetables 30-40 minutes, or until tender.
  4. Remove pan from oven, slice vegetables in half and transfer to a serving plate. Serve immediately.
Recipe Notes

The outer skin of the vegetables have a lot of valuable nutrition. Leave skins on and rinse off any visible dirt.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

Recipe adapted from Gordan Ramsey, Root Vegetables.

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