{"id":13995,"date":"2016-12-08T05:00:00","date_gmt":"2016-12-08T13:00:00","guid":{"rendered":"http:\/\/www.thatrecipe.com\/blog\/?p=13995"},"modified":"2025-01-11T14:17:53","modified_gmt":"2025-01-11T22:17:53","slug":"roasted-root-vegetables","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/roasted-root-vegetables\/","title":{"rendered":"Easy Side Dish: Rosemary Garlic Roasted Root Vegetables"},"content":{"rendered":"\n

I have received compensation from Uncommon Goods<\/a>\u00a0for this\u00a0post but all thoughts, opinions\u00a0and recipes are my own. (full disclosure here<\/a>)<\/em><\/p>\n\n\n\n

Sometimes the simplest things in life are the best. Like these Roasted Root Vegetables. Carrots, potatoes and turnips tossed with olive oil and freshly crushed herbs make a lovely side dish for just about any meal.\u00a0<\/p>\n\n\n

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These do take about 45 minutes of roasting to get that lovely crispy exterior. It may be a little long for your typical weekday, but it is worth the wait. I have also served this alongside holiday meals as it goes wonderfully with turkey, ham, lamb and more. <\/p>\n\n\n\n

Ingredients for Roasted Root Vegetables<\/h2>\n\n\n\n

I used potato, carrots and turnips for this version, but you can use any type of starchy root vegetables<\/strong> you like:<\/p>\n\n\n\n