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Herb-Roasted Root Vegetables

Herb-Roasted Root Vegetables
Roasting veggies brings out their delicious sweetness and a sprinkling of fresh herbs adds just the right touch to complement, but not overpower their goodness.

Overview:

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings

Ingredients:

  • 5 large carrots, peeled and sliced 1/2 inch thick (about 3 1/4 cups)
  • 3 large turnips, (about 1 pound), peeled and cut into bite-size chunks (about 3 cups)
  • 4 large parsnips (about 10 ounces), peeled and sliced 1/2 inch thick (about 2 1/4 cups)
  • 1 large red onion, cut into 16 wedges
  • 8 large cloves garlic, peeled
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon kosher or sea salt
  • Freshly ground black pepper to taste
  • 1 1/2 Tablespoons chopped fresh thyme

Instructions:

  1. Preheat oven to 450 F.
  2. Line a large, heavy rimmed baking pan with heavy-duty aluminum foil.
  3. Spread vegetables on prepared pan; drizzle with olive oil and sprinkle with salt.
  4. Grind pepper over top.
  5. Toss to coat vegetables with oil and spread out into an even layer.
  6. Roast 20 minutes.
  7. Remove from oven and sprinkle with thyme and rosemary; toss.
  8. Roast 10 minutes longer or until light golden in spots and tender.
  9. Transfer to a serving platter or bowl.

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