Roasted Root Veggies with Fresh Herbs

By Rebecca Dienner for The FruitGuys

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


  • 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.

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