Roasted Root Veggies with Fresh Herbs

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.

Share this post

Magazine Search

Recent Recipes articles:

How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Adapted from food.com
January 29, 2014
Adapted from marthastewart.com
January 29, 2014
January 29, 2014
Recipe from Bon Appétit, January 2006
January 18, 2014

More recent articles:

Food:
Fruit is a colorful and sweet addition to your holiday table
December 2, 2014
How to have fun, but not too much
December 2, 2014
Fitness hoops are a great workout—and a fun DIY gift project
December 2, 2014
New study shows people who eat more fruit and veggies are happier
November 19, 2014
Wash your hands!
October 29, 2014
How to hold the scale steady during the holidays
October 29, 2014
Food:
Adventures of a self-taught home cook
October 29, 2014
How to throw your company’s annual shindig without losing your mind
October 27, 2014

Sign up for the monthly newsletter

 

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.