Fancy Shmancy Herb Roasted Root Vegetables

Name: Fancy Shmancy Herb Roasted Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 min
Ingredients: 2 parsnips or turnips, about 2″ diameter*; 3-4 purple beets, about 2″ diameter*; 3-4 golden beets, about 2″ diameter*; 1 medium butternut squash, about 2″ diameter*; 2 tbsp extra virgin olive oil; 2 tsp fresh lemon juice; 1/2 cup loosely packed fresh herbs such as rosemary, oregano, sage, thyme and parsley; sea salt and black pepper, to taste

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 6

Cost: $4.73 /serving

Author : Angela Simpson

thanksgiving root vegetables roast

Fancy Shmancy Herb Roasted Root Vegetables

Ingredients

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2 parsnips or turnips, about 2″ diameter*3-4 purple beets, about 2″ diameter*3-4 golden beets, about 2″ diameter*1 medium butternut squash, about 2″ diameter*2 tbsp extra virgin olive oil2 tsp fresh lemon juice1/2 cup loosely packed fresh herbs such as rosemary, oregano, sage, thyme and parsleysea salt and black pepper, to taste

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Instructions

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Step 1

Preheat the oven to 375F.

Step 2

Wash and peel the parsnips, beets and squash. Trim as needed and slice into very thin circles using a mandolin slicer or knife. Try to get these as uniform as possible.

Step 3

In separate bowls (ie beets in one bowl, squash in another etc), toss the vegetables in a little olive oil and lemon juice. Sprinkle generously with fresh herbs, as well as a little sea salt and black pepper.

Step 4

Arrange the vegetables in a baking dish (mine is small – 10×6″), lining up a few slices of each type at a time. Use your fingers to stuff any leftover herbs in between slices.

Step 5

Put the dish in the oven and roast for 40-45 minutes. If you want the tops to be a bit crispy, broil for the final 1-2 minutes of cooking.