Monument Cafe Roasted Root Vegetables

Total Time:
55 min
15 min
40 min

6 to 8 servings

  • 1 pound red potatoes, washed and chopped into 1-inch cubes
  • 2 parsnips or turnips, peeled and chopped into 1-inch pieces
  • 1 large red beet, peeled and chopped into 1/2-inch cubes
  • 1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds)
  • 2 red onions, peeled and quartered
  • 1/4 cup olive oil
  • 1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • Preheat the oven to 350 degrees F.

  • In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes. Separate the red onion quarters into pieces and add them to the bowl.

  • In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic. Toss with the vegetables until they are coated. Spread evenly in a large roasting pan.

  • Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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