Recipe: Appetizing Roast root vegetables

Roast root vegetables. While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it's earthy, fragrant rosemary, which is a natural pairing with root. Some root vegetables will keep for months if stored properly.

Roasted Root Vegetables are a great and simple recipe for a delicious side dish recipe all year long! Root vegetables (including sweet potatoes, parsnips, potatoes, carrots, turnips, or beets). While root vegetables are all delicious to roast, some roast better together than others due to similar texture and density and therefore the same cooking time. You can cook Roast root vegetables using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Roast root vegetables

1. You need 2 of red onions, peeled.
2. Prepare 4 of parsnips, topped and tailed.
3. Prepare 3 of carrots, topped and tailed.
4. You need 1 of bulb fennel, topped and tailed.
5. You need of (Those numbers may vary depending on the size of the parsnips/ carrots/ fennel.).
6. You need 2-3 tbsp of olive oil.
7. It's 1 of bulb smoked or regular garlic, slice a small amount of the top so most cloves are exposed.
8. Prepare of some sprigs of fresh thyme.
9. Prepare 2 tsp of fennel seeds - optional; cumin seeds would be good too.
10. Prepare of some feta or goats cheese.

For this Roasted Root Vegetable Recipe, I. Roasted root vegetables can also cure a craving for sweets. The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious. The actual work required to prepare roast vegetables in negligible, and best of all: roasted root vegetables taste incredible!

Roast root vegetables instructions

1. Preheat the oven to 200C..
2. For the vegetables: for each one, cut in half lengthways and then half again... and cut them so they are about 7cm long..
3. Put the vegetables in a roasting tin. Add the olive oil and make sure all the vegetables are coated..
4. Add the garlic and the thyme. Cook for 40-45 mins..
5. Remove the garlic. Sprinkle the fennel seeds (if using) over the veg. And put back in the oven for 15 mins - or until the veg are just tender..
6. Meanwhile, squeeze the garlic out of its skin, squish it and add to the feta. add some thyme leaves too if you like..
7. When the vegetables are ready, remove from oven. Sprinkle the feta/ garlic on top..
8. Enjoy 😋.

Everyone likes roasted carrots or rosemary sprinkled. Beautiful roasted root vegetables—garnet yams, parsnips, carrots, beets—tossed in an apple cider vinaigrette and roasted until tender and caramelized. These Roasted Root Vegetables are such an easy and delicious seasonal side to serve this fall and winter! Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro. Arrange vegetables in a single layer on baking sheet.