Garlic-Roasted Root Vegetables
A rustic side dish that brings out the best in fall’s underground treasures.
Ingredients
- 3 lbs mixed any root vegetables (carrots, parsnips, turnips, rutabaga, beets, sweet potatoes, red potatoes), peeled and chopped into 1-inch chunks
- 1 sweet onion, sliced into wedges
- 1 head garlic, cloves peeled and left whole
- 3 tbsp olive oil
- 1½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp fresh rosemary or thyme (or a mix), chopped
- Optional: splash of balsamic vinegar or drizzle of honey for serving; lightly crisped sage leaves.
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment.
- Toss vegetables with olive oil, salt, pepper, and herbs in a large bowl.
- Add garlic cloves, mixing gently to coat.
- Spread evenly on the baking sheet, avoiding crowding.
- Roast for 45–55 minutes, stirring halfway, until vegetables are golden and tender.
- Optional finish: Toss with balsamic or honey while warm for a sweet-savory glaze, or sprinkle with parmesan cheese.
Notes for the Farm
- Golden beets won’t stain other veggies—great for visual appeal.
- Garlic mellows beautifully in the oven, adding depth without overpowering.
- This dish pairs well with sourdough pretzel bites or a dollop of beet & feta dip.
