Roasted Root Vegetables Recipe
A medley of perfectly roasted carrots, parsnips, and beets tossed in olive oil and herbs, offering a sweet and savory side dish bursting with flavor.
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Ingredients
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Vegetables
Method
Preparation
Preheat the Oven
Preheat your oven to 425°F (220°C).
Prepare the Vegetables
Peel and chop the carrots, parsnips, sweet potatoes, and red onion into uniform pieces for even roasting. Mince the garlic.
Season the Vegetables
In a large bowl, combine the chopped vegetables and minced garlic. Drizzle with olive oil and sprinkle with salt, black pepper, dried thyme, and dried rosemary. Toss until everything is evenly coated.
Roast the Vegetables
Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
Serve
Remove from the oven and let cool slightly before serving. Enjoy your roasted root vegetables as a side dish!
