Roasted Root Vegetables

This Roasted Root Vegetables recipe is very easy to prepare and produces a vegetable dish with beautiful vibrant color and full savory flavor! The beauty of this vegetable recipe is that you can use any variety of root vegetables you like, and can adjust the herbs and seasonings to your personal preference. The above photo shows these roasted root vegetables made with red potatoes, golden potatoes, Russet potatoes, carrots, beets, yams, sweet potatoes, parsnip and cloves of garlic, garnished with chopped fresh parsley. These vegetables were seasoned with thyme, dill, marjoram and oregano, though you can use any combination of your favorite herbs, The skins of the potatoes can be left on or peeled off, depending on your personal preference. Red and golden potatoes have tender skins and are very tasty when left on, while Russet potatoes' skins, although also tasty, tend to be a little tougher and become slightly crispy after roasted (which you may or may not prefer - it's all a matter of personal taste). Other vegetables with tough skins should be peeled, such as yams, sweet potatoes and beets. If you prefer to make this without some of the vegetables shown in the photo, any of those vegetables can be replaced with more potatoes, carrots, sliced celery, pearl onions, sliced purple onions or even cherry tomatoes - or you can simply make this dish using only potatoes. With a little creativity, you can turn this vegetable dish into your own personalized recipe! When using potatoes, keep in mind that red potatoes and golden potatoes will tend to be more moist and will have a softer texture than Russett potatoes, sweet potatoes or yams, so you'll want to roast your vegetables until the most dense potatoes (or other vegetables) are thoroughly cooked (a fork should insert into one of the more dense vegetables easily when those vegetables are done). When you're ready to serve these vegetables, to add more color, you can garnish them with chopped fresh parsley, thyme or other fresh herbs.