![]() I garnished these oven roasted vegetables with crispy sage leaves and some more fresh herbs, but that’s totally optional.If you only have one herb variety (or prefer something else), use what you enjoy!.So, instead of 1 tablespoon of rosemary, for example, use 1 teaspoon. I used fresh herbs, but you could totally use dried if you prefer.Don’t have a large sheet pan? Use a couple of smaller ones instead!.If you pack too many on a sheet pan, they will steam rather than roast and won’t develop that caramel colour. Use a large sheet pan so the veggies roast in a single layer.Cook for 30 minutes or until vegetables are evenly roasted. This will ensure that your vegetables cook evenly and get crispy. ![]() Line a baking sheet with parchment and evenly spread the vegetables in a single layer. Use what you have on hand, what’s fresh or what you enjoy best. In a large bowl, combine all ingredients and toss to coat evenly. There are no set in stone quantities for each type of root veggie used. For this oven roasted vegetable recipe, I used 3.5 to 4 pounds (or about 10 cups) of veggies.Which is your favourite? I loves me some roasted parsnip but, because we grew, I’m gonna have to go with roasted turnip. Spread root veggies onto a large sheet pan (I like to grease the pan with some avocado oil first) and roast, stirring once.Īfter the root vegetables have roasted, they look all caramelly and delicious!!.Place root veggies into a large bowl, along with avocado oil, salt, black pepper, herbs and garlic, tossing to coat.You can totally mix and match with your fave root veggies! Other delicious options are:įull details are in the recipe card below, but here are the basics: I used what was fresh and what I had on hand. Of course! Like mentioned above, I used 3.5 to 4 pounds of root veggies (or about 10 cups). A bunch of yummy root veggies (like turnip, carrots, parsnips and beets).True story.įan of roasted vegetables? Check out this chunky vegetable soup! Ingredients To Make This Roasted Root Vegetables Recipe Though this is technically a side dish, after I made this roasted root veg recipe, hubby and I were literally grabbing chunks of veg right off the pan and devouring. So, with our turnip and our very own fresh herbs, along with farmers’ market finds, this easy sheet pan root veggie recipe has headed your way! Talk about a delicious farm to table recipe! When I cut them open, I was so pleasantly surprised at the vibrant, pretty interior. To my surprise, we didn’t pick up just any beets, we grabbed some chioggia beets (also known as candy cane beets). Hubby and I made a recent trip to our local farmers’ market and picked up some other beautiful root veggies, like beets and carrots. Obviously, I had to make something special with our very own turnips (grown without any pesticides, may I add). I’m happy to say we’ve had turnip success! You may remember me telling you that we started growing cabbage and turnips this year in our little garden. Makes for an easy side dish to a weekday dinner or special occasion, alike. This oven roasted root vegetables recipe is loaded with plenty of delicious root veggies and fresh herbs.
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