With the holidays only a few days away, we wanted to share a holiday seasonal recipe with you! These roasted root veggies look so good, and they are are great side dish to add to your table.
We hope you try this recipe out!
Herb Roasted Root Vegetables
Prep Time: 20 mins
Cook Time: 45 mins
Ingredients (6 as a side)
- 2 parsnips or turnips, about 2″ diameter
- 3-4 purple beets, about 2″ diameter
- 3-4 golden beets, about 2″ diameter
- 1 medium butternut squash, about 2″ diameter
- 2 tbsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 1/2 cup loosely packed fresh herbs such as rosemary, oregano, sage, thyme and parsley
- sea salt and black pepper, to taste
Note: Aim to try to find turnips, beets and squash that are about the same diameter so that they’ll line up uniformly in your casserole dish. You can always trim them after slicing in order to make them fit, but it’s easiest if you can find equally-sized ones from the beginning! My dish is 10″x6″ but you may need more vegetables than called for above if yours is larger.
Preheat the oven to 375F.
Wash and peel the parsnips, beets and squash. Trim as needed and slice into very thin circles using a mandolin slicer or knife. Try to get these as uniform as possible.
In separate bowls (ie beets in one bowl, squash in another etc), toss the vegetables in a little olive oil and lemon juice. Sprinkle generously with fresh herbs, as well as a little sea salt and black pepper.
Arrange the vegetables in a baking dish (mine is small – 10×6″), lining up a few slices of each type at a time. Use your fingers to stuff any leftover herbs in between slices.
Put the dish in the oven and roast for 40-45 minutes. If you want the tops to be a bit crispy, broil for the final 1-2 minutes of cooking.
If you try the recipe out, share it with us and #CookingwithWinterberry!