Roasted Root Vegetables
An easy dish to assemble that is not only delicious and colorful but also nutritious.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine American
Servings 8 People
Calories 151 kcal
- 2 Pounds Daikon Radishes
- 2 Pounds Turnips
- 1 Pound Kohlrabi
- 2 Pounds Carrots
- 1 Pound Purple Sweet Potatoes
- 1/2 cup Olive Oil
- 2 Tablespoons Fresh Rosemary Chopped or 2 teaspoons of dried rosemary
- 2 Tablespoons Fresh Thyme Chopped or 2 teaspoons of dried thyme
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Black Pepper
Prepare the Vegetables:
Peel and cut the daikon radishes, turnips, kohlrabi, carrots and purple sweet potatoes evenly sized 1-inch pieces. Another options is to leave the peels on and scrub them well.
Mix the Ingredients:
In a large bowl, combine the olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and pepper. Add the cut vegetables and toss to coat them evenly with the seasoning mixture.
Arrange on a Baking Sheet:
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Even Cutting: Ensure the vegetables are cut into evenly sized pieces for uniform cooking.
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Tossing: Toss the vegetables halfway through roasting to ensure even browning.
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Peeling: Peeling the vegetables is optional. Leaving the skins on can add extra texture and nutrients, but make sure to wash/scrub them thoroughly if you choose to leave the skins on.
Keyword Easy roasted root vegetable recipe