Herb Roasted Root Vegetables 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). The great thing about root vegetables is their spectrum of flavors and colors, which create a perfectly harmonious roasted dish that’s packed with nutrients and much lower in fat and calories than other comfort food sides.
We use dried herbs because we’re on a budget but no one should settle for the ground stuff. 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.Print
Herb Roasted Root Vegetables
- 12 radishes, scrubbed, trimmed, and quartered top to bottom
- 3 medium carrots, peeled and sliced on an angle into 1/3“-thick rounds
- 3 large garlic cloves, whole with skin on
- 2 medium parsnips, peeled and sliced on an angle into 1/3“-thick rounds
- 2 medium turnips, scrubbed, trimmed and cut into 8 wedges from top to bottom
- 1 small rutabaga, peeled and cut into small, bite sized chunks (1 1/2 to 2 cups)
- 1 large red onion, peeled and cut into 8 wedges
- 2 tbsp plus 1 tsp extra-virgin olive oil, divided
- 2 tbsp Anthony’s Nutritional Yeast
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp ground black pepper
- 1/2 tsp salt, divided
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or a Silpat mat. Note: parchment will brown more than Silpat. Set aside.
- Prep all vegetables and place all but the garlic in a large bowl. Drizzle with 2 tablespoons of the oil and toss to coat. Combine nutritional yeast, rosemary, thyme, pepper, and half of the salt in a small bowl, then sprinkle over vegetables while tossing gently to coat evenly.
- Transfer to the prepared baking tray and distribute evenly in a single layer. Add the garlic cloves to the vegetable bowl and coat with the remaining teaspoon of oil, then stagger the garlic across the pan. If the pan is crowded, put some of the onions on top of the other vegetables.
- Roast for 25 minutes, then flip the vegetables and remove the garlic cloves from the pan. Roast for an additional 20-25 minutes, to desired tenderness.
- Allow the garlic to cool slightly, then peel and slice crosswise. Distribute over the fully cooked pan of vegetables and toss and season with the remaining 1/4 teaspoon of salt, then transfer the vegetables to a serving dish and serve immediately.
Refrigerate in a glass airtight container up to 4 days. Reheats well and gets even more flavorful the following day – or leave it cold and toss it with some greens for a hearty salad.
Nutrition Estimate Per Serving (1/6 RECIPE) – Calories: 122, Fat: 5.3g, Saturated Fat: .9, Polyunsaturated Fat: .5g, Monounsaturated Fat: 3.5g, Cholesterol: 0mg, Sodium: 231mg, Potassium: 492mg, Carbohydrates: 16.1g total/11.5g net, Fiber: 4.6 Sugar: 6.5, Protein: 2.9, Vitamin A: 78.5%, Vitamin C: 29%, Calcium: 4.5%, Iron: 4.4% (based on 2,000 calorie diet).
Keywords: ROASTED ROOT VEGETABLES, PLANT-BASED, ROASTED VEGETABLES, VEGAN, PALEO, LOW-CARB, LOW-FAT, VEGETARIAN, CHOLESTEROL-FREE, GLUTEN-FREE, GRAIN-FREE