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

Sign up for our monthly newsletter

 

Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014

More recent articles:

Getting ready for the marathon should be half the fun
August 25, 2015
Food:
Simple lunch solutions for office kitchens
August 25, 2015
How to stay loose on the job
August 19, 2015
How to win the office potluck
August 10, 2015
The FruitGuys third Iron Chef competition a sizzling success
July 29, 2015
Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015
A good night’s sleep and how to get it
July 13, 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.