Roasted Root Vegetables Recipe

Serve this hearty and colourful side dish with any winter-time main course meal.

1 lb. red or new potatoes, halved
2 large carrots, peeled and cut into 1″ pieces
2 parsnips, peeled and cut into 1″ pieces
1 medium rutabaga, cubed
1 large onion, cut into 1″ pieces
2 leeks, cut into 1″ rounds
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme
6 cloves garlic, minced
1/3 cup olive oil
Freshly ground black pepper


Step 1: Preheat oven to 400°F.

Step 2: In a large baking dish, toss vegetables and herbs with olive oil. Season well with salt and pepper and toss again to combine. Bake for about 45 minutes, stirring occasionally, until vegetables are tender and lightly browned.

Angus Fergusson