Garlic-Roasted Root Vegetables with Herbs

Name: Garlic-Roasted Root Vegetables with Herbs
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium (peeled, 1/2-inch cubes) beets; 2 medium (peeled, 1/2-inch cubes) turnips; 3 medium (peeled, 1/2-inch cubes) carrots; 3 tbsp olive oil; 4 cloves (minced) garlic; 1 tbsp finely chopped fresh rosemary; 3/4 tsp sea salt; 1/2 tsp black pepper

Simple yet vibrant roasted root vegetables with garlic and fresh herbs for a satisfying side.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 38 minutes.

Serves 4.

Ingredients

2 medium (peeled, 1/2-inch cubes) beets
2 medium (peeled, 1/2-inch cubes) turnips
3 medium (peeled, 1/2-inch cubes) carrots
3 tbsp olive oil
4 cloves (minced) garlic
1 tbsp finely chopped fresh rosemary
3/4 tsp sea salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss beets, turnips, and carrots with 2 tbsp olive oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated.
Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, then flip vegetables and drizzle with remaining 1 tbsp olive oil.
Step 3: Continue roasting for 15-18 minutes until vegetables are fork-tender and golden at the edges. Remove from oven, sprinkle with rosemary, and toss with remaining salt and pepper.