Best 5 Herb Roasted Root Vegetables Recipes

Herb roasted root vegetables are a colorful, nutritious, and flavorful dish that is perfect for any occasion. With a variety of root vegetables to choose from and an array of herbs and spices to add, you can create a dish that is both delicious and visually appealing. In this article, we will guide you through the process of making herb roasted root vegetables, providing tips for selecting the best ingredients, preparing the vegetables, choosing the right herbs and spices, and roasting them to perfection. So gather your ingredients and get ready to create a delicious and healthy dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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 fresh, firm vegetables. Avoid any that are bruised or have blemishes.
Scrub the vegetables thoroughly to remove any dirt or debris.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with olive oil, herbs, and spices to coat them evenly.
Roast the vegetables at a high temperature (400°F or higher) to caramelize them and bring out their natural sweetness.
Stir the vegetables occasionally to ensure that they cook evenly.
Serve the vegetables hot as a side dish or main course.

Conclusion:

Herb-roasted root vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are also a great way to get your daily dose of vitamins and minerals. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a healthy and flavorful side dish, give herb-roasted root vegetables a try!