Roasted Root Vegetables with Parmesan

Roasted Root Vegetables with Parmesan

Caramelized with natural sweetness and tossed with herbs, these Roasted Root Vegetables with Parmesan make a lovely side dish.

Roasted Root Vegetables with Parmesan
Makes about 6 servings
  • 2 pounds medium golden beets, peeled and cut into ½-inch-thick wedges
  • 1 pound carrots, peeled, halved lengthwise, and cut into 2-inch pieces
  • 8 radishes, halved lengthwise
  • ⅓ cup red wine vinegar
  • 2 tablespoons canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon finely chopped fresh sage
  • 2 teaspoons finely chopped fresh rosemary
  • ½ cup shaved Parmesan cheese
  1. Preheat oven to 425°. On a large rimmed baking sheet, stir together beets, carrots, radishes, vinegar, oil, salt, and pepper.
  2. Bake, stirring occasionally, until tender, about 30 minutes. Stir in sage and rosemary; let cool to room temperature. Sprinkle with Parmesan just before serving.



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