Herb Roasted Root Vegetables

Name: Herb Roasted Root Vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings
Ingredients: 1 large potato, peeled and cut into 1-inch cubes; 1 medium sweet potato, peeled and cut into 1-inch cubes; 2 medium carrots, halved lengthwise and cut into 2-inch pieces; 1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces; 1 small turnip, peeled and cut into 1-inch cubes; 1/2 pound kohlrabi, peeled and cut into 1-inch cubes; 6 large shallots, halved; 3 tablespoons olive oil; 2 teaspoons coarsely ground pepper; 1 teaspoon salt; 6 fresh thyme sprigs; 6 fresh rosemary sprigs

Total Time Prep: 30 min. Bake: 20 min.

Yield 10 servings

Test Kitchen Approved

Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. —Deirdre Cox, Kansas City, Missouri

Ingredients

1 large potato, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
2 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
1 small turnip, peeled and cut into 1-inch cubes
1/2 pound kohlrabi, peeled and cut into 1-inch cubes
6 large shallots, halved
3 tablespoons olive oil
2 teaspoons coarsely ground pepper
1 teaspoon salt
6 fresh thyme sprigs
6 fresh rosemary sprigs

Directions

Preheat oven to 425°. Place first 7 ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.
Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts

3/4 cup: 130 calories, 4g fat (1g saturated fat), 0 cholesterol, 263mg sodium, 22g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. —Deirdre Cox, Kansas City, Missouri

Recipe Creator