roasted root vegetable medley with fresh herbs for holiday parties

Ingredients

• 2 lbs baby potatoes (mixed red and purple), halved
• 1 lb rainbow carrots, peeled and cut into 2-inch pieces
• 1 lb parsnips, peeled and cut into 1-inch pieces
• 3 medium golden beets, peeled and cut into 1-inch cubes
• 2 medium turnips, peeled and cut into 1-inch cubes
• 1 medium rutabaga, peeled and cut into 1-inch cubes
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1/2 cup extra virgin olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh sage
• Optional: 1 tablespoon balsamic vinegar or lemon juice

Instructions

1. Prep vegetables: Wash, peel, and cut all vegetables into uniform 1-inch pieces, keeping vegetables in separate bowls.
2. Preheat oven: Position racks in upper-middle and lower-middle positions. Preheat to 425°F (220°C). Line 2 large rimmed baking sheets with parchment.
3. Season vegetables: In an extra-large bowl, combine all vegetables with olive oil, salt, pepper, and garlic powder. Toss until well-coated.
4. Arrange on pans: Divide vegetables between prepared pans in single layers. Don't overcrowd.
5. First roast: Roast for 20 minutes. Meanwhile, combine fresh herbs in a small bowl.
6. Toss and continue: Remove pans, toss vegetables, rotate pans, and return to oven for 15-20 minutes more until tender and caramelized.
7. Add herbs: Transfer hot vegetables to a serving bowl, sprinkle with fresh herbs, and toss to combine. Season to taste.
8. Finish and serve: Add balsamic vinegar or lemon juice if desired. Serve hot or warm.