Herb Roasted Root Vegetables
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.
Herb Roasted Root Vegetables
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.
Servings Prep Time
4servings 5minutes
Cook Time
40minutes
Servings Prep Time
4servings 5minutes
Cook Time
40minutes
Instructions
  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

Note:
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.