I’ve share a citrus version of this roasted root vegetable recipe before, but this week’s turnips, beets, carrots and radish merit another round, this time, with a simple combination of fresh (or dried) herbs that goes well with just about any root vegetables. Yum!

INGREDIENTS

6 cups root veggies, chopped into roughly 1-inch cubes (any combination of turnips, carrots, beets, potatoes, sweet potatoes, parsnips, radish…the list goes on!)

4 stalks green onion or 1/2 a bulb onion, roughly chopped (optional)

4 to 6 cloves of garlic, peeled and roughly chopped

3 tbs olive oil

4 sprigs fresh rosemary (or 1 heaping tbs of dried rosemary)

6 sprigs fresh thyme (or 1 heaping tbs of dried thyme)

1 tsp ground cumin or (2 tsp whole cumin)

1/2 teaspoon black pepper (more or less to taste)

1 tsp salt (more or less to taste)

INSTRUCTIONS

1. Preheat oven to 450

2. In a large bowl, add chopped root veggies, olive oil, herbs and spices. and toss to coat.

3. Spread on baking sheet (lined with parchment paper for easy clean-up)

4. Bake for 35 minutes or until they look crispy on the outside and cooked through so they are soft in the middle.

Enjoy on its own, as a side dish to your protein of choice, and perhaps even on a bed of steamed kale and/or topped with fresh microgreens.