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Garlic Herb Roasted Root Veggies are more than just a side dish; they are a celebration of earthy flavors and a wholesome addition to any meal. This vibrant medley of root vegetables, infused with aromatic herbs and a hint of garlic, brings warmth and comfort to the dining table. Whether you are enjoying a cozy family dinner or hosting a gathering with friends, these roasted veggies are sure to impress with their hearty texture and irresistible taste.

Garlic Herb Roasted Root Veggies

Discover the delightful world of Garlic Herb Roasted Root Veggies, a vibrant and nutritious side dish perfect for any meal. This recipe brings together a medley of earthy root vegetables, infused with aromatic garlic and fresh herbs. Roasting enhances their natural sweetness and creates a crispy exterior, making every bite a tantalizing experience. Packed with essential vitamins and minerals, these veggies are not only delicious but also a healthy addition to your dining table!
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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 (your choice of variety)

1 large sweet potato, peeled and cubed

1 medium red onion, cut into wedges

4 cloves of garlic, finely 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: Heat your oven to 425°F (220°C) to prepare for roasting.

    Prep the Vegetables: In a large mixing bowl, combine the carrot chunks, parsnip pieces, potato cubes, sweet potato cubes, and red onion wedges.

      Make the Herb Mixture: In a separate small bowl, blend the minced garlic with the olive oil, chopped rosemary, chopped thyme, smoked paprika, salt, and pepper. Stir until thoroughly combined to create a fragrant herb mixture.

        Coat the Veggies: Drizzle the herb and garlic mixture over the assembled root vegetables in the large bowl. Use your hands or a large spoon to toss everything together, ensuring all vegetables are well-coated with the flavorful mixture.

          Spread on Baking Sheet: Line a large baking sheet with parchment paper to facilitate easy cleanup. Arrange the coated vegetables in a single layer on the baking sheet, making sure they are spaced out to encourage roasting instead of steaming.

            Roast the Vegetables: Transfer the baking sheet to the oven. Roast the vegetables for 30-40 minutes, or until tender and golden brown, giving them a stir halfway through the cooking time to ensure even roasting.

              Garnish and Serve: Remove the roasted veggies from the oven once they are cooked and beautifully caramelized. Sprinkle with freshly chopped parsley for a pop of color and freshness. Enjoy these roasted root vegetables warm as a delightful side dish or as a tasty topping for your favorite grain bowl.

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