Roasted Root Veggies with Fresh Herbs

Share this post

By Rebecca Dienner for The FruitGuys

INGREDIENTS
2–3 cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled)
1 cup onion, chopped
2–3 cloves garlic, minced
1–2 tablespoons olive oil
2 teaspoons maple syrup
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1–2 tablespoons fresh herb leaves (dill, basil, oregano, or sage), chopped

PREPARATION

  • Preheat oven to 400 °F.
  • Toss root vegetables, onion, and garlic in enough olive oil to lightly, evenly coat.
  • Stir in maple syrup and sprinkle on salt and pepper (if using sage, add to the mixture now).
  • Place in a 9í—13-inch baking dish, and bake for 45 minutes or until veggies are tender when pierced with a fork.
  • Stir mixture once halfway through the cooking process.
  • Toss cooked veggies with desired amount of fresh dill, basil, or oregano, and add more salt and pepper to taste.

Serves 2–3. Prep time, 15 minutes; cook time, around 45 minutes.

Cook’s note: If using red beets, they’ll stain the root vegetables a pretty fuchsia color.

Sign up for our monthly newsletter

 

Recent Recipes articles:

January 11, 2016
November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015

More recent articles:

The 18-year-old start-up
January 27, 2016
Food:
Ancient grains: the hype and the health
January 26, 2016
Food:
Three lunch options packed with fiber, veggies, and protein
January 25, 2016
A daily achievement journal is good for you—and your career.
January 25, 2016
Three hot exercise moves to do with your partner
January 14, 2016
Food:
’Tis the season to enjoy a bowl of chili
December 16, 2015
Exploring the diverse universe of apples
December 16, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.