Roasted Harvest Vegetables – A beautiful medley of fresh herbs & winter roots…

Roasted Harvest Vegetables – a beautiful medley of winter root vegetables full of parsnips, turnips, and carrots. This easy sheet pan recipe is the perfect way to bring some fall colors to your dinner table! The turnips and parsnips are seasoned perfectly and taste just like roasted potatoes while the softened carrots add a nice hint of sweetness!

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Roasted Harvest Vegetables

Have you ever eaten a turnip? What about a parsnip? Hmmm, no interest, eh? What if I told you they taste like potatoes and have a fraction of the carbs?

Ohhh, now you’re interested! Whatever it takes, right?!

Parsnips, turnips, and carrots – can you get a more beautiful medley of winter root vegetables? These gorgeous fall colors are perfect to serve with any pork or beef roast or a mouthwatering and juicy burger or chicken dish.

What do you need to make Roasted Harvest Vegetables?

You’re going to love how simple yet stunningly beautiful this recipe is. Hope you’re ready to impress your friends or family!

Let’s begin!

For the Roasted Harvest Vegetables, you will need the following:

• Extra virgin olive oil – 3 tablespoons extra-virgin olive oil
• Parsnips* – 1 to 2 large parsnips, chopped in equal sizes
• Turnips* – 1 to 2 large turnips, chopped in equal sizes
• Garlic – 3 cloves garlic, minced
• Carrots – 3 cups baby carrots or large carrots, chopped
• Rosemary – 3 sprigs fresh rosemary, chopped
• Kosher salt
• Black pepper

NOTE:

* Try to cut the parsnips and turnips to the same size so they cook at the same rate. Otherwise smaller sizes will cook up fast and possibly burn while larger chunks of veggies will take longer to cook and may not cook all the way through.

How to make Roasted Harvest Vegetables

Instructions:

1. Preheat your oven to 350 degrees F.
2. Line a large-sized baking sheet with aluminum foil.
3. Drizzle olive oil on top of the foil. Add chopped parsnips, turnips, carrots, and garlic. Using your hands, roll the chopped veggies around in the oil to coat each piece well.
4. Sprinkle with salt, pepper, and chopped rosemary.
5. Bake in the oven for 20 minutes.
6. Serve immediately and enjoy!

What can I serve with Roasted Harvest Vegetables?

Savory meats such as beef or pork roast, chicken, fish, duck… you name it, will work perfectly with this recipe of Roasted Harvest Vegetables. But maybe, just maybe you discover that these colorful and lovely roots are absolutely delicious and want to cook them up in a variety of ways. Here are a few options:

First, let’s talk parsnips…

For a sweeter flavor, parsnips mix well with maple syrup and brown sugar, or just season them up with a little nutmeg. If you’re looking for a more lemony citrus flavor, sprinkle it with ginger. Just plain old garlic, pepper, and melted butter is always an easy favorite of ours.

Fresh herbs, such as parsley, thyme, and sage can bring out delicious flavors in this root veggie or cut up a few apples and pears to cook in the oven or steamed on the stovetop.

Next up… turnips

Turnips pair well with apples, lemons, onion, and sweet potatoes. In the herb department, stick to nutmeg, garlic, ginger, mustard, chives, coriander, sage, cumin, thyme, and tarragon.

Do you have a favorite flavor combination for parsnips and turnips? Let us know in the comments below.

Extra side dish recipes:

• Cheddar Garlic Mashed Potatoes
• Sweet Corn Casserole
• Maple Bacon Pecan Brussels Sprouts
• Rosemary Potato Galette
• Zucchini Rice Cheesy Casserole
• Cinnamon Honey Glazed Sweet Potatoes
• Tillamook Southern Baked Macaroni and Cheese
• Maple Pecan Sweet Potato Stacks

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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