Go Back

Roasted Garlic Herb Root Vegetable

A comforting dish featuring hearty root vegetables roasted with garlic and herbs, perfect for family dinners and holiday tables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Root Vegetables
  • 1 lb carrots, peeled and cut into 2-inch chunks Look for firm carrots with smooth skin and bright orange color.
  • 1 lb parsnips, peeled and cut into 2-inch chunks
  • 1 lb baby red potatoes, halved
  • 1 medium red onion, cut into wedges You can swap with yellow onion for a milder flavor.
  • 1 small turnip, peeled and cut into chunks Can be replaced with rutabaga for a slightly sweeter taste.
Flavor Builders
  • 1 whole head garlic, top sliced off to expose the cloves Wrap in foil for roasting.
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tbsp fresh rosemary, finely chopped Dried can be used, but use less.
  • 1 tbsp fresh thyme leaves Dried can be used, but use less.
  • 1 1/4 tsp fine sea salt, divided
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp unsalted butter, melted Can be substituted with dairy-free butter.
  • 1 tbsp balsamic vinegar Apple cider vinegar can be used for a brighter tang.
  • 2 tbsp fresh parsley, finely chopped, for garnish Adds freshness to the dish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Wrap the head of garlic, cut-side up, in foil with 1 tsp of olive oil.
Seasoning
  1. In a large bowl, toss the carrots, parsnips, potatoes, onion, and turnip with the remaining olive oil, rosemary, thyme, 1 tsp salt, and black pepper until evenly coated.
Roasting
  1. Spread the vegetables on the baking sheet in a single layer and nestle the wrapped garlic packet among them. Roast for 20 minutes.
  2. Toss the vegetables and return to the oven, roasting for another 18 to 20 minutes until tender and caramelized.
Finishing
  1. Unwrap the roasted garlic and mash the cloves in a bowl. Whisk in the melted butter, balsamic vinegar, and remaining 1/4 tsp salt.
Serving
  1. Drizzle the garlic butter over the roasted vegetables, toss gently to combine, and serve warm garnished with parsley.

Notes

To avoid mistakes, do not overcrowd the pan, ensure even cutting of vegetables, and add garlic butter after roasting for best flavor. Store leftovers in an airtight container for up to 4 days.