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