As Baby Boomers, we tend to prefer convenience when it comes to cooking, especially if our children have already left the nest. However, there will always be occasions when you want to have a big family feast. The herb roasted root vegetable recipe below includes a colorful mix of root vegetables and fresh herbs. It’s a perfect side dish for Thanksgiving or a fall meal.
Just a warning: You’re going to need some elbow grease to peel and chop all the vegetables, but it will pay off in the end. Try to enlist your grandchildren to do KP duty. I bet they’ll enjoy it and it’ll be much better for them than sitting around watching video games.
The benefits of eating root vegetables
- Red beets are a rich source of Vitamin C, Betaine, and Nitric Oxide, which are excellent for cardiovascular health. The juice of red beets lowers blood pressure.
- Golden beets contain potassium, fiber, folic acid, and iron. They’re mildly sweet compared to the red variety and don’t stain.
- Turnips are low in calories but are a wonderful source of anti-oxidants, minerals, vitamins and fiber.
- Rutabagas relieve constipation and have high levels of vitamin A. They also help lower the risk of getting cataracts.The Vitamin C in rutabagas helps improve breathing, especially for those with asthma.
- The folic acid in parsnips helps prevent dementia. Parsnips, niacin, and vitamin C help to strengthen the immune system. Like rutabagas, eating parsnips helps prevent constipation and they are especially beneficial for those who have kidney conditions or are obese.
- Acorn squash is high in vitamin A which helps prevent lung cancer. Its phytonutrients are excellent for maintaining prostate and colon health.
Note: Cook the red beets separately so they don’t bleed into the other vegetables. Otherwise, the entire dish will be pink.
Enjoy this recipe for herb roasted root vegetables.
- nonstick vegetable oil spray I use olive oil spray
- 3 Tbsp butter
- salt and pepper to taste
- 3 large red beets peeled, and each cut into 6 wedges (Keep the beets separate from the other veggies. I put them in a large dish covered in water until the rest of the veggies are prepared)
- 2 Tbsp thyme fresh, if available and chopped
- 2 Tbsp savory fresh if available and chopped
- 8 large shallots peeled, halved through the root end
- 3 large golden beets peeled, each cut into 6 wedges
- 2 (about 2¾ lbs) acorn squash unpeeled, halved, seeded, and each half cut into 6 wedges
- 2 medium turnips peeled, each cut into 6 wedges
- 2 large parsnips peeled, each cut crosswise into 6 pieces
- 1 large rutabaga peeled, cut into 12 wedges
- 8 cloves garlic peeled
- Position 1 oven rack in the top third of the oven and 1 rack in the bottom third. Preheat to 375 degrees. Spray 2 large rimmed baking sheets with nonstick cooking spray.
- Melt the butter with olive oil in a small saucepan over medium-low heat.
- Combine the red beets, a large pinch of thyme, large pinch of savory and 1 Tbsp of the melted butter mixture in a medium bowl. Sprinkle with salt and pepper and toss to coat.
- Turn the beets onto 1 side of 1 prepared sheet.
- Combine all the remaining vegetables and herbs, garlic, shallots and remaining butter mixture in a large bowl. Sprinkle generously with salt and pepper and toss to coat.
- Divide the vegetable mixture between prepared baking sheets.
- Roast the vegetables for 30 minutes. Reverse the baking sheets and continue to roast until all the vegetables are tender. (about 45 minutes or longer)
- This dish can be prepared 4 hours ahead. Let it stand at room temperature. Rewarm in a 350-degree oven about 20 minutes. Transfer to a platter to serve.