Usuba
Roasted Root Vegetables with Herbs
A fragrant dish of seasonal vegetables: beets, potatoes, Brussels sprouts, and parsnips. The vegetables are roasted with olive oil, rosemary, and thyme until golden. Suitable as a side dish or a standalone meal.
- Total
- 60 min
- Standard serving
- 291.6 g
Ingredients
Total 11
Instructions
- 1
Step 1
Preheat the oven to 200°C. Wrap each beet individually in aluminum foil and place on a baking sheet. Bake for about 1 hour.
Let the beets cool slightly, unwrap, peel, and cut into 2.5 cm pieces. Transfer to a large bowl and cover with plastic wrap.
- 2
Step 2
Mix the sliced potatoes and onions with half of the olive oil, sprinkle with salt and pepper. Spread on a baking sheet.
Place Brussels sprouts and parsnips on a separate baking sheet, drizzle with the remaining oil, sprinkle with salt and pepper.
Bake both baking sheets at 200°C until golden brown and vegetables are completely cooked: 45 minutes — 1 hour.
- 3
Step 3
Transfer the roasted vegetables to a bowl with beets. Add rosemary, thyme, salt and pepper to taste. Mix and serve.
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