Herb Roasted Root Vegetables

Herb Roasted Root Vegetables

This is a versatile dish because it can be planned ahead or made with whatever you have on hand (as was the case for this writing). Generally speaking, you’ll want to use about two pounds of various root vegetables for this recipe.

The great thing about root vegetables is the spectrum of flavors and colors (flavor profile is next to ingredient). It looks great and tastes like comfort food but is packed with nutrients and low in fat and calories.

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Herb Roasted Root Vegetables

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: entree, side dishes, vegan, vegetarian


Herb roasted Root Vegetables



  • 1 bunch radishes (sharp, peppery)
  • 4 medium to large carrots (fruity, sweet)
  • 3 medium to large parsnips (rich, sweet)
  • 1 small or 1/2 large rutabaga (savory, peppery)
  • 1 large red onion (sweet, caramelizes nicely)
  • 23 tbsp EVOO
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary*
  • 2 tsp dried thyme*
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast (optional)**


  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside. Become friends with parchment paper. It’s a huge time saver because it makes cleaning up a snap, and it prevents burning.
  2. Wash and peel carrots, parsnips and rutabaga. Cut ends off of the onion and remove skin. Wash radishes and trim leaves and ends.
  3. Cut the carrots, parsnips and radishes into similar sized pieces (halve or quarter radishes, depending on size).
  4. Cut the rutabaga into pieces about half the size of the other vegetables. It takes longer to cook.
  5. Cut the onion into wedges (cut smaller wedges if you like onions caramelized and soft).
  6. Place all cut vegetables into a large bowl.
  7. Add olive oil, rosemary, thyme, salt, pepper and garlic to a small bowl or measuring cup. Mix well and pour over the vegetables. Toss to coat evenly.
  8. You can add the nutritional yeast now and toss again, or sprinkle it on individual servings (in the event there is a lunatic in your home who refuses to eat it).
  9. Transfer seasoned vegetables to the prepared baking tray and distribute evenly in a single layer. If some of the onion wedges have broken apart, stack some of the other vegetables inside the single layer pieces. As they cook down and caramelize, the onion layers will flavor the vegetables resting on top.
  10. Bake for 35-45 minutes, depending on preferred tenderness (just don’t cook them to mush), turning half way through. In order of tenderness, the radishes will become tender first, followed by carrots, parsnip, and then rutabaga.
  11. Serve and enjoy. This can be a side dish or a meal in a bowl. It reheats nicely and is even more flavorful the following day – or leave it cold and toss it with some greens for a hearty salad. You’re welcome.

*We use dried herbs because we’re on a budget but no one should settle for the ground up crap. Get dried herbs you can see and taste and enjoy. If you have access to fresh herbs, use those and adjust to taste (2-3 times as much as dry measurements). And watch the sodium. Just because you’re salty doesn’t mean your vegetables have to be.

** We got turned on to nutritional yeast when we read the Thug Kitchen books and are fully addicted. This is nothing like the yeast you make bread with. It has a surprisingly creamy, almost cheesy flavor and makes a pan of vegetables taste really rich. In short, it is freaking delicious, and makes the best popcorn you’ll ever eat.

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