Herb Roasted Root Vegetables {Vegan} {GF}

Looking for a colorful, flavorful, crowd-pleasing side dish?  Look no further!  My husband and I have started hosting Christmas Eve dinner (2013 was our third year doing so).  Even though it already seems like Christmas was FOREVER ago, I still wanted to share this recipe.


These root veggies were so tasty and mixing in some parsnips and carrots added a nice dose of variety to a typical roasted potato dish.


Its super easy and satisfying and a lot of the prep work can be done ahead of time, which I love.  The recipe below makes A LOT so feel free to half the ingredients to accommodate a smaller crowd (or just endure a big load of leftovers – not necessarily a bad thing :)).


You can also change up the herbs and spices depending on your preferences or what you have on hand – the possibilities are endless!


Herb Roasted Root Vegetables {Vegan} {GF}


  • 2lbs Tri-Color Potatoes
  • 2 large Carrots, peeled & chopped
  • 3 medium Parsnips, peeled & chopped
  • 3 Shallots, peeled & halved
  • 8 whole cloves of Garlic, peeled
  • 1/3 cup Olive Oil
  • 3 TBSP fresh Rosemary
  • 3 TBSP fresh Thyme
  • 2 tsp Smoked Paprika (optional)
  • Sea Salt & Black Pepper


Preheat the oven to 425°F.  Place all the chopped root vegetables, the shallots and garlic in a 13” x 9” baking dish.  In a small bowl, combine the olive oil, rosemary, thyme, salt and pepper.  Drizzle the oil mixture over the veggies and toss them to coat.  Bake in the oven for about 30-35 minutes until tender, stirring two or three times during baking.  Serve immediately.

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