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Recipe: Roasted Roots with Herbs

Here’s a great autumn comfort food.

Start to finish: 1 hour

Servings: 4 (as a side dish)


  • 3 russet potatoes, peeled and cut into 1-inch cubes
  • 2 yams or sweet potatoes, peeled and cut into 1-inch cubes
  • 4 medium golden beets, peeled and cut into 1-inch cubes
  • 1 fennel bulb, cut into 1/2-inch chunks
  • 3 medium carrots, peeled and cut on the bias into 1/2-inch pieces
  • 3 tablespoons olive oil
  • 1 tablespoon fresh oregano, chopped
  • 1/2 tablespoon fresh thyme, chopped
  • salt and cracked pepper to taste


Preheat oven to 375 degrees Fahrenheit.

Combine all ingredients in large bowl until well-coated with oil. Spread veggies in a shallow baking dish, and cover with foil. Roast at 375 F for 30 to 40 minutes or until soft, stirring occasionally to prevent sticking.

Give us your opinion on Recipe: Roasted Roots with Herbs.
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Hmmm, maybe I'll add some taro!
Dante, Hyde Park, MA
Posted: 12/10/2013 5:30:32 PM
Sounds good.
Galadriel, Lothlorien, ME
Posted: 12/22/2012 11:42:27 PM
Never thought to put beets and fennel in this type of recipe. I usually put turnips and rutabagas in with the potatoes and carrots. Thanks for the idea.
Terri, Peoria, IL
Posted: 8/13/2011 7:57:03 PM

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