Name: Herb Roasted Root Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 large potato, peeled and cut into 1-inch cubes -; 1 medium sweet potato, peeled and cut into 1-inch cubes -; 2 medium carrots, halved lengthwise and cut into 2-inch pieces -; 1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces -; 1 small turnip, peeled and cut into 1-inch cubes -; 1/2 pound kohlrabi, peeled and cut into 1-inch cubes -; 6 large shallots, halved -; 3 tablespoons olive oil -; 2 teaspoons coarsely ground pepper -; 1 teaspoon salt -; 6 fresh thyme sprigs -; 6 fresh rosemary sprigs -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Herb Roasted Root Vegetables

1. 1 large potato, peeled and cut into 1-inch cubes -

2. 1 medium sweet potato, peeled and cut into 1-inch cubes -

3. 2 medium carrots, halved lengthwise and cut into 2-inch pieces -

4. 1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces -

5. 1 small turnip, peeled and cut into 1-inch cubes -

6. 1/2 pound kohlrabi, peeled and cut into 1-inch cubes -

7. 6 large shallots, halved -

8. 3 tablespoons olive oil -

9. 2 teaspoons coarsely ground pepper -

10. 1 teaspoon salt -

11. 6 fresh thyme sprigs -

12. 6 fresh rosemary sprigs -

How to cook deliciously - Herb Roasted Root Vegetables

1. Stage

Preheat oven to 425°. Place first 7 ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.

2. Stage

Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.

3. Stage

Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.