Roasted Root Veggies With Garlic Chives

There’s a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt Sherry as the nobody, especially a holiday meal as the family dinner.  Because fifteen years ago, Aunt Sherry served a dish of extremely undercooked and arguably under-seasoned root vegetables at Thanksgiving dinner.  And not one of us has managed to forget. Poor Aunt Sherry!

So after fifteen years of homemade roasted root veggie dislike, I decided to give them another shot.  I halved this recipe {for the most part}, increasing the quantity of garlic and shallots and subbing rosemary for chives.  And I used a combo carrots, turnips, and parsnips to make up my two pounds of root vegetables.  And it was a totally different {better!} experience than I remember having all those years ago.

Roasted Root Veggies with Garlic Chives

By Kristin Published: December 2, 2015

• Yield: 4 Servings

There's a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt …

Ingredients

• 2 lbs various root veggies peeled, quartered {carrots can be left whole}
• 6 cloves of garlic
• 1/4 cup olive oil
• 1/4 teaspoon black pepper
• 1 teaspoon salt

Instructions

1. Preheat oven to 400 degrees and place oven rack in the middle.
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix veggies, olive oil, and seasonings.
4. Place all veggies, except for garlic cloves, on baking sheet, making sure no veggies are overlapping.
5. Bake for 30 minutes.
6. Rotate vegetables and add garlic.
7. Bake for 30 additional minutes, or until veggies are desired tenderness.

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