Simple Sautéed Root Vegetables with Garlic and Herbs
Description:
This hearty and flavorful dish brings together a variety of root vegetables—like carrots, parsnips, sweet potatoes, and turnips—sautéed until golden and tender with fresh garlic and herbs. It’s a perfect side dish for fall and winter meals or a light vegetarian main course when paired with grains or legumes. Easy to prepare, budget-friendly, and packed with nutrients.
Ingredients (Serves 4):
1 medium carrot, peeled and diced
1 medium parsnip, peeled and diced
1 small sweet potato, peeled and diced
1 small turnip, peeled and diced
2 tbsp olive oil or olive oil
3 garlic cloves, minced
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary (or ½ tsp dried), chopped
Salt and black pepper to taste
Optional garnish: chopped parsley or chives
Instructions:
Prep the Vegetables:
Peel and dice all the root vegetables into uniform bite-sized pieces (about ½ inch thick) to ensure even cooking.
Heat Oil:
In a large skillet, heat the olive oil or butter over medium heat.
Saute Vegetables:
Add all diced root vegetables. Sauté for 10 minutes, stirring occasionally, until they begin to soften and brown slightly.
Add Garlic & Herbs:
Stir in minced garlic, thyme, and rosemary. Continue cooking for another 5–10 minutes until vegetables are tender and golden.
Season and Serve:
Add salt and pepper to taste. Remove from heat and garnish with fresh parsley or chives, if using. Serve warm.
Cook Time:
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Nutrition Information (Per Serving, Approximate):
Calories: 180 kcal
Protein: 2 g
Fat: 9 g (mostly healthy fats from olive oil)
Carbohydrates: 24 g
Fiber: 5 g
Sugar: 7 g
Sodium: 150 mg (without added salt)
Common Questions & Answers:
Q1: Can I use other root vegetables?
A: Yes! Beets, rutabaga, celery root, and potatoes all work well. Just keep sizes uniform for even cooking.
Q2: Can I make it ahead of time?
A: Yes, sautéed root vegetables can be made in advance and reheated in a pan or microwave. They also make great leftovers.
Q3: What herbs pair well besides thyme and rosemary?
A: Sage, oregano, or tarragon can also be used for variety. Fresh herbs add brightness, but dried herbs work well too.
Q4: How can I make it vegan?
A: Just use olive oil instead of butter—no other changes needed.
Q5: What can I serve this with?
A: Grilled meats, lentils, quinoa, rice, or on top of a salad. It’s very versatile.