Fall Recipes: Herb Roasted Root Vegetables
Man cannot live on french fries alone (not for long, anyway). So take some real potatoes, fresh herbs, carrots and other yummy veggies that grow from the ground and bake 'em in your oven.
- 3 cloves of garlic, minced
- 1 tbsp dried Italian herbs
- 1 tbsp honey
- ¼ cup extra virgin olive oil
- 2 lbs fingerling potatoes, large dice (3/4â)
- 1 bulb fennel, large dice
- 3 parsnips, peeled and large dice
- 1 lb carrots, peeled and large dice
- 2 large yellow onions, large dice
- 3 tbsp unsalted butter, melted
- 1 tsp fresh thyme, leaves taken off no stems
- 1 tsp fresh oregano, chopped fine
- 1 tsp fresh marjoram, chopped fine
- 1 tsp dill, chopped fine
Preheat oven to 325 degrees F.
In a small bowl, combine the minced garlic, dried Italian herbs and honey. Whisk in the olive oil a little bit at a time until all of the oil is combined.
Mix all of the vegetables together in a large bowl. Pour the dressing over the vegetables, and place on a sheet pan lined parchment paper.
Bake the vegetables at 325 degrees for 45 minutes, tossing with your spatula every 15 minutes. At the end of the 45 minutes, add the melted butter and toss. Then, increase the heat to 350 degrees and bake 30 minutes more or until golden brown.
Add the fresh herbs at the end and toss to combine.
Provided byShannon Kimball
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