Roasted Root Vegetables with Garlic and Herbs

40 minutes

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Roasted Root Vegetables with Garlic and Herbs - Plattershare - Recipes, food stories and food lovers

4.25 from 4 votes
Indian

About Roasted Root Vegetables with Garlic and Herbs

Craving a simple yet stunning side dish? This roasted root vegetable recipe delivers vibrant flavors and satisfying textures with minimal effort. Imagine tender carrots, sweet beets, and earthy potatoes, all caramelized to perfection.
Roasted with garlic, herbs, and a touch of olive oil, these root vegetables transform into a symphony of earthy sweetness and aromatic herbs. This versatile dish is perfect for a weeknight dinner or elevated enough for a special occasion.
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Recipe Time & More

Prep10 minutes
Cook30 minutes
Total40 minutes
Calories166 kcal
Serves2
Served AsLunch
Recipe TasteSaltySavoury

Ingredients
 

Root Vegetables

  • 2 medium Beets peeled and cubed
  • 1 medium Carrot peeled and cubed
  • 1 medium Potato washed and cubed
  • 1 medium Onion peeled and cubed

Seasoning

  • 6-7 clove Garlic with skin
  • Salt to taste
  • Pepper black, to taste
  • Herbs dried, optional (such as thyme, or oregano), rosemary, to taste

Other

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Instructions
 

  • Preheat oven to 425°F (220°C). This high heat will help caramelize the vegetables.
  • In a large bowl, combine the cubed beets, carrot, potato, and onion.
    Roasted Root Vegetables with Garlic and Herbs - Plattershare - Recipes, food stories and food lovers
  • Add the garlic cloves (with skin on to prevent burning), salt, pepper, and dried herbs. Toss well to coat the vegetables evenly.
  • Drizzle with olive oil and mix thoroughly, ensuring every piece is coated. This helps with even roasting and browning.
  • Spread the vegetables in a single layer on a lined baking sheet. This ensures even cooking and prevents steaming.
    Roasted Root Vegetables with Garlic and Herbs - Plattershare - Recipes, food stories and food lovers
  • Roast for 30 minutes, or until the vegetables are tender and slightly caramelized around the edges.
  • Serve the roasted vegetables hot as a delicious and healthy side dish.

Recipe Notes

Expert Tips

  • For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
  • Adjust the spice level to your liking by adding more or less chili powder and cayenne pepper.
  • If you don't have fresh cilantro, you can substitute with parsley or omit it altogether.

Storage Instructions

  • Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave.

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4.25 from 4 votes

Recipe Nutrition

Calories: 166kcalCarbohydrates: 38gProtein: 5gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 95mgPotassium: 939mgFiber: 7gSugar: 10gVitamin A: 5293IUVitamin C: 34mgCalcium: 71mgIron: 2mg

Parinaaz Marolia
Parinaaz Marolia
Articles: 58
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4.25 from 4 votes

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