Sweet & Savory Roasted Root Vegetables
These roots are sweet when roasted and the wine provides an extra burst of flavor. The savory herbs and garlic give an extra pop as well. Even non-vegetable lovers will rave about this dish! Double the recipe for some awesome leftovers that are great for breakfast or lunch
Ingredients
Vegetables
- 4 large carrots cut into 1" slices
- 2 large parsnips cut into 1/2" rounds
- 1 rutabaga peeled and cut into 1/2" cubes
- 2 medium turnips peeled and cut into 1/2" cubes
- 1 fennel bulb chopped (use bulb and stems)
- 1 red onion sliced
- 4 medium red potatoes cut into bite sized wedges, unpeeled
Seasonings
- 3 tbsp. olive oil extra virgin
- 1 tsp. Himalayan or sea salt
- 1/2 tbsp. rosemary dried, crushed
- 1/2 tbsp. thyme dried
- 1/2 tbsp. oregano dried
- 3 cloves fresh garlic minced
- 1/3 cup dry white wine or white wine vinegar optional
Instructions
- Preheat oven to 350 degrees. Note: you can roast at 350 for 1.25-1.5 hours or 400 degrees for 50 minutes-1 hour. If doubling recipe, cook time may need extended
- Cut the carrots, parsnips, rutabaga, turnips, fennel (remove core), and onion according to directions.
- Place the vegetables into a roasting pan. Toss with the olive oil and spices and put in oven to roast (reserve the garlic and wine).
- Stir while roasting every 20 minutes. With about 20 minutes left in the cooking time, stir in the garlic and wine. Continue to roast for a total of 1.25-1.5 hours at 350 degrees or 50 minutes-1 hour at 400 degrees. Vegetables should be tender when pierced with a fork