Description
This Roasted Root Vegetables recipe is a simple and delicious way to enjoy a medley of nutrient-rich root vegetables. Featuring carrots, parsnips, sweet potatoes, and beets tossed in olive oil and aromatic herbs, then perfectly roasted to tender, golden perfection. It’s a wholesome side dish that complements any meal and is easy to prepare in under an hour.
Ingredients
Scale
Vegetables
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups sweet potatoes, peeled and cubed
- 2 cups beets, peeled and cubed
Seasoning & Oil
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to ensure a hot environment for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine all the chopped root vegetables—carrots, parsnips, sweet potatoes, and beets.
- Season Vegetables: Drizzle the olive oil over the vegetables. Sprinkle with salt, black pepper, dried thyme, and garlic powder evenly.
- Toss Vegetables: Mix or toss the vegetables thoroughly until every piece is evenly coated with the oil and seasonings.
- Arrange for Roasting: Spread the coated vegetables in a single layer on a large baking sheet to allow for proper roasting and caramelization.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through cooking to promote even browning and tenderness.
- Serve: Once tender and golden brown, remove the vegetables from the oven and serve immediately while warm.
Notes
- Use a large, rimmed baking sheet to ensure vegetables roast evenly without steaming.
- Stir halfway through roasting for uniform caramelization.
- Adjust seasoning to taste, especially salt and herbs, depending on preference.
- Feel free to substitute or add other root vegetables like rutabaga or turnips.
- Leftovers can be refrigerated and reheated in the oven for best texture preservation.
