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Garlic Herb Roasted Root Veggies is a flavorful and nutritious dish that brings together the wholesome goodness of root vegetables with the aromatic essence of garlic and fresh herbs. This dish not only offers a delightful medley of flavors but also packs a nutritional punch, making it a perfect side for any meal. The combination of roasting and the infusion of garlic and herbs elevates the natural sweetness of the vegetables, creating a satisfying experience for your taste buds.

Garlic Herb Roasted Root Veggies

Discover the joy of cooking with Garlic Herb Roasted Root Veggies, a wholesome dish that combines the rich flavors of root vegetables with aromatic garlic and fresh herbs. Easy to prepare, this recipe highlights the natural sweetness of carrots, parsnips, sweet potatoes, and more. Perfect as a side for any meal, it offers both delicious taste and impressive nutritional benefits. Celebrate seasonal vegetables while creating a dish that’s satisfying and healthy for everyone to enjoy.
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Ingredients
  

4 medium carrots, peeled and cut into 1-inch chunks

3 medium parsnips, peeled and cut into 1-inch pieces

2 medium potatoes, diced into 1-inch cubes (use your choice of potato)

1 large sweet potato, peeled and cubed

1 medium red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prep the Vegetables: In a large mixing bowl, combine the carrots, parsnips, potatoes, sweet potato, and red onion.

      Make the Herb Mixture: In a separate small bowl, mix together the minced garlic, olive oil, rosemary, thyme, smoked paprika, salt, and pepper until well combined.

        Coat the Veggies: Pour the herb and garlic mixture over the root vegetables in the large bowl. Toss everything together until all the vegetables are evenly coated.

          Spread on Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Spread the coated vegetables in a single layer on the baking sheet, ensuring they are not overcrowded. This helps them roast rather than steam.

            Roast the Vegetables: Place the baking sheet in the oven and roast for 30-40 minutes, or until the vegetables are tender and golden brown, stirring once halfway through for even cooking.

              Garnish and Serve: Once roasted, remove from the oven and garnish with freshly chopped parsley. Serve warm as a side dish or on top of a grain bowl.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings