Herb Roasted Root Vegetables

Rebecca Forstadt Olkowski

A colorful and delicious side dish that's perfect for Thanksgiving or a fall meal.

Course Side Dish

Servings 12 servings

nonstick vegetable oil spray I use olive oil spray
3 Tbsp butter
1 Tbsp olive oil
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 2 3/4 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.