roast vegetable salad

Gorgeous herb roasted root vegetables tossed with fresh herbs, garlic and olive oil.  This easy herb roasted root vegetable recipe includes tender beets, rutabaga, turnips, carrots, parsnips, yams, carrots, fingerling potatoes and red onions for a colorful and delicious, healthy side dish.

Herb Roasted Root Vegetables

potatoes

carrots,

red onion

parsnip,

turnip, chopped into 1-inch cubes

rutabaga,

beets

extra virgin olive oil

garlic, pressed through a garlic press or minced

fine grain sea salt

black pepper (I used 1/4 teaspoon)

fresh chives, chopped

You could also top with additional fresh herbs

Preheat oven to 425 degrees Fahrenheit and line two large baking sheets with non-bleach parchment paper and set aside.

In a large mixing bowl, toss all the vegetables with olive oil, garlic and salt. Season generously with pepper.

Divide the vegetables evenly between the two pans, spreading them out into one even layer with space in between each piece to avoid steaming.

Roast the vegetables uncovered until tender and golden brown, stirring once half way through, about 45 minutes.

Top with fresh herbs for garnish. Serve warm.

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Herb Roasted Root Vegetables

Top 1 roast vegetable salad recipes from across the web

The most viewed roast vegetable salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Herb Roasted Root Vegetables

The most viewed roast vegetable salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine