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Roasted Root Vegetables with Italian Herbs

Roasted Italian Herb Vegetables

A delicious and simple recipe for roasted root vegetables with a savory blend of Italian herbs, extra virgin olive oil, and balsamic. The vegetables come out golden, caramelized, and full of flavor, perfect for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 lb potatoes cut into 1½-inch chunks
  • 2 medium carrots cut into 1½-inch chunks
  • 2 medium parsnips cut into 1½-inch chunks
  • 2 medium beets cut into 1½-inch chunks
  • 2 shallots halved lengthwise
  • 1 head garlic peeled (4–6 cloves)
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp fresh rosemary chopped
  • ½ tsp fresh thyme optional
  • Salt and pepper to taste
  • 1 tbsp balsamic vinegar
  • Fresh fennel fronds chopped, for garnish

Method
 

Preheat oven: Set the oven to 425°F and place a dark baking sheet inside to preheat.
    Prepare vegetables: Cut all root vegetables into 1½-inch chunks, halve the shallots lengthwise and keep the root attached. Peel garlic cloves.
      Toss vegetables: In a large mixing bowl, toss the vegetables with olive oil, salt, pepper, dried oregano, rosemary, and thyme. Make sure each piece is evenly coated.
        Arrange on sheet: Spread the vegetables in a single layer on the hot baking sheet, leaving space between them. If necessary, use two sheets to avoid overcrowding.
          Roast: Place the sheet in the oven and roast for 30–40 minutes. Stir halfway through to ensure even browning. Check for tenderness by piercing the thickest pieces.
            Finish and serve: Once roasted, drizzle with balsamic vinegar and garnish with chopped fennel fronds. Serve with crusty bread and softened garlic.

              Notes

              • For added brightness, sprinkle lemon zest and parsley on the roasted vegetables before serving.
              • Feel free to mix up the vegetables according to the season, adding zucchini or bell peppers in the summer.
              • To keep leftovers crispy, reheat in the oven instead of the microwave.
              • If your oven has hot spots, rotate or swap the baking sheets halfway through cooking to ensure even browning.