Oak-Style Herb-Roasted Root Vegetables

Name: Oak-Style Herb-Roasted Root Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds, peeled and cut into 1-inch sticks carrots; 1 pound, peeled and cut into 1-inch sticks parsnips; 1 medium, peeled and cut into 1-inch cubes turnips; 3 tablespoons olive oil; 4 cloves, minced garlic; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 teaspoon salt; 1/2 teaspoon black pepper

Root vegetables roasted to caramelized perfection with a blend of fresh herbs and garlic for a deeply flavorful side dish.

Cuisine: American

Category: Vegetarian

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1.5 pounds, peeled and cut into 1-inch sticks carrots
1 pound, peeled and cut into 1-inch sticks parsnips
1 medium, peeled and cut into 1-inch cubes turnips
3 tablespoons olive oil
4 cloves, minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss carrots, parsnips, and turnips with 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until edges are golden and tender when pierced with a fork.
Step 3: Remove from oven and immediately sprinkle with 1 tbsp chopped rosemary and 1 tbsp chopped thyme. Toss gently to distribute herbs and let rest for 5 minutes before serving.