Description
Oven Roasted Root Vegetables featuring a vibrant mix of yams, red potatoes, beets, carrots, parsnip, and aromatic herbs roasted to perfection, delivering tender textures and rich flavors with a hint of cumin and fresh rosemary.
Ingredients
Vegetables
- 1 pound yams (orange sweet potatoes) - 2 small or one large, peeled
- 3/4 pound red potatoes, scrubbed clean with peel on
- 1/2 pound beets (red or golden), trimmed and scrubbed clean
- 1/2 pound large carrots, peeled and halved lengthwise
- 1 medium sized parsnip (4-5 oz), peeled and halved lengthwise
- 1/2 red onion, peeled
- 6 whole garlic cloves, large sized
Herbs and Seasonings
- 1/4 cup extra virgin olive oil, divided (3 tbsp + 1 tbsp)
- 2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
- 5 sprigs fresh rosemary (or 3 tsp dried rosemary)
- 1 teaspoon ground cumin (optional, can be omitted for Ashkenazi Passover)
- 1 teaspoon kosher salt (or more to taste)
- 1/4 teaspoon black pepper (or more to taste)
Instructions
- Prepare Oven and Vegetables: Place a rack in the bottom of your oven and preheat to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide to ensure even roasting. Place the cut vegetables along with the garlic cloves into a large mixing bowl.
- Season Vegetables: Add 3 tablespoons of olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper to the bowl. Stir thoroughly so that all vegetable pieces are evenly coated with the oil, herbs, and spices.
- Arrange for Roasting: Brush a large rimmed baking sheet with the remaining 1 tablespoon of olive oil. Spread the seasoned vegetables evenly on the baking sheet, then place the rosemary sprigs spaced evenly on top.
- First Roast: Roast the vegetables in the preheated oven for 15 minutes. This initial roasting helps begin the cooking and flavor development.
- Stir and Continue Roasting: Remove the baking sheet and stir the vegetables by moving chunks from the outer edges towards the center and the center pieces outwards to ensure even cooking. Return the sheet to the oven and roast for an additional 15 to 25 minutes until the largest chunks are tender and edges start turning golden to dark brown.
- Finishing Touches: Remove the rosemary sprigs, stir the vegetables again (some rosemary leaves will remain and add flavor). Taste and adjust seasoning with additional salt and pepper if desired.
- Serve: Serve the roasted root vegetables warm or at room temperature for a delicious, hearty side dish.
Notes
- For Ashkenazi Passover, omit the ground cumin.
- Cut vegetables into similar sizes for uniform roasting.
- Leftover roasted vegetables can be stored in the refrigerator up to 3 days and reheated gently.
- Use fresh herbs for the brightest flavor; dried herbs are a convenient alternative.
- These vegetables pair well with roasted meats, grains, or as part of a vegetarian meal.