Herb Roasted Root Vegetables

Name: Herb Roasted Root Vegetables
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 2 mediums carrots, halved lengthwise and cut into 2-inch pieces; 2 teaspoons coarsely ground pepper; 227 grams kohlrabi, peeled and cut into 1-inch cubes; 3 Tbsps olive oil; 1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces; 1 large potato, peeled and cut into 1-inch cubes; 6 fresh rosemary sprigs; 1 teaspoon salt; 6 larges shallots, halved; 1 medium sweet potato, peeled and cut into 1-inch cubes; 6 fresh thyme sprigs; 1 small turnip, peeled and cut into 1-inch cubes

Herb Roasted Root Vegetables takes approximately 50 minutes from beginning to end. This recipe makes 10 servings with 123 calories, 2g of protein, and 4g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires parsnip, shallots, kohlrabi, and salt. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet.

Instructions

Preheat oven to 425°.

Equipment you will use

Oven

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.

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Water

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Dutch Oven

Transfer vegetables to a large bowl.

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Vegetable

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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.

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Vegetable

Pepper