Best 5 Herb Roasted Root Vegetables Recipes

Feast your eyes on a colorful array of roasted root vegetables, a symphony of flavors and textures that will delight your palate. From earthy beets to sweet potatoes, parsnips, carrots, turnips, and rutabagas, each vegetable brings its unique charm to this medley. Roasted to perfection, they caramelize and develop a slightly crispy exterior while maintaining a tender-crisp interior, bursting with natural sweetness and savory goodness. These versatile vegetables can be enjoyed as a delectable side dish or transformed into a hearty main course with the addition of protein. Indulge in this delectable dish that celebrates the bounty of the harvest and nourishes both body and soul.

**Recipes included:**

1. **Classic Herb Roasted Root Vegetables:** Experience the simplicity and elegance of roasted root vegetables seasoned with a blend of aromatic herbs and a touch of olive oil. This timeless recipe allows the natural flavors of the vegetables to shine through, creating a wholesome and comforting dish.

2. **Honey Mustard Roasted Root Vegetables:** Elevate your taste buds with a tantalizing combination of sweet honey and tangy mustard. This glaze adds a delightful layer of flavor to the roasted vegetables, creating a harmonious balance between sweet and savory.

3. **Balsamic Maple Roasted Root Vegetables:** Discover a delightful symphony of flavors as balsamic vinegar and maple syrup come together in this glaze. The rich and tangy balsamic vinegar complements the natural sweetness of the vegetables, while the maple syrup adds a touch of warmth and depth.

4. **Spiced Roasted Root Vegetables:** Embark on a culinary adventure with this exotic blend of spices. Cumin, coriander, and paprika dance together, infusing the roasted vegetables with a warm and inviting aroma. Each bite is a journey through a tapestry of flavors that will leave you craving more.

5. **Garlic Parmesan Roasted Root Vegetables:** Indulge in the ultimate comfort food with this irresistible combination of roasted vegetables, garlic, and Parmesan cheese. The roasted garlic adds a depth of flavor, while the Parmesan cheese creates a golden-brown crust that is both visually appealing and utterly delicious.

Here are our top 5 tried and tested recipes!

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES

Herb-Roasted Chicken with Root Vegetables image

Provided by Eddie Jackson

Categories main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

Ingredients

One 4-pound whole chicken
6 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary, plus 3 sprigs for the cavity
2 tablespoons chopped fresh thyme, plus 4 sprigs for the cavity
1 tablespoon finely chopped fresh sage, plus 3 sprigs for the cavity
1 1/2 teaspoons red pepper flakes
2 cloves garlic, finely grated, plus the remaining head of garlic, halved horizontally to expose the cloves in each half
Zest of 1 lemon plus 1/2 lemon
Kosher salt and freshly ground black pepper
2 bay leaves
1 pound rutabaga, peeled and cut into 3/4-inch cubes
4 slender carrots, peeled
1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges

Steps:

Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams

HERB ROASTED ROOT VEGETABLES

Herb Roasted Root Vegetables image

Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 large potato, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
2 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
1 small turnip, peeled and cut into 1-inch cubes
1/2 pound kohlrabi, peeled and cut into 1-inch cubes
6 large shallots, halved
3 tablespoons olive oil
2 teaspoons coarsely ground pepper
1 teaspoon salt
6 fresh thyme sprigs
6 fresh rosemary sprigs

Steps:

Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts :

HERB ROASTED ROOT VEGETABLES

Herb Roasted Root Vegetables image

Roasting brings out the natural sweetness of vegetables. Enjoy this combo of root veggies enhanced with herbs.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 7

Ingredients

2 medium turnips, peeled, cut into 1-inch pieces (3 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (1 cup)
1 cup ready-to-eat baby-cut carrots
Cooking spray
2 teaspoons Italian seasoning
1/2 teaspoon coarse salt

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 5 g, TransFat 0 g

HERB ROASTED CHICKEN WITH A MIX OF ROASTED BABY ROOT VEGETABLES

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables image

Provided by Emeril Lagasse

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves
1/4 pound baby turnips, peeled and stem ends trimmed
1/4 pound baby red carrots, peeled and stem ends trimmed
1/4 pound orange carrots, peeled and stem ends trimmed
1/4 pound baby golden beets, peeled and stem ends trimmed
1/4 pound baby beets, peeled and stem ends trimmed
1/4 pound fingerling potatoes, halved
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil

Steps:

Preheat the oven to 475 degrees F.
Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

HERB ROASTED ROOT VEGETABLES

Herb Roasted Root Vegetables image

Roasting brings out the natural sweetness of vegetables. Enjoy this combo of root veggies enhanced with herbs.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 7

Ingredients

2 medium turnips, peeled, cut into 1-inch pieces (3 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (1 cup)
1 cup ready-to-eat baby-cut carrots
Cooking spray
2 teaspoons Italian seasoning
1/2 teaspoon coarse salt

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 5 g, TransFat 0 g

Tips:

Choose the right vegetables: The best root vegetables for roasting are firm and dense, such as carrots, parsnips, turnips, and potatoes. Avoid vegetables that are soft or watery, such as cucumbers and zucchini.
Cut the vegetables into uniform pieces: This will help them cook evenly. If the vegetables are different sizes, the smaller ones will cook faster than the larger ones.
Toss the vegetables with oil and herbs: This will help them brown and caramelize in the oven. You can use any type of oil you like, but olive oil, coconut oil, or avocado oil are good choices. As for herbs, rosemary, thyme, and sage are all classics.
Roast the vegetables at a high temperature: This will help them get crispy on the outside and tender on the inside. The ideal temperature for roasting vegetables is 425°F (220°C).
Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast. Make sure there is enough space between the vegetables so that they can circulate air.
Roast the vegetables until they are tender: The cooking time will vary depending on the type of vegetable and the size of the pieces. In general, root vegetables will take about 30-45 minutes to roast.

Conclusion:

Herb-roasted root vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover vegetables. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a tasty and nutritious side dish, give herb-roasted root vegetables a try.