Roasted Root Vegetables
A medley of caramelized root vegetables roasted to perfection with herbs and olive oil.
15 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 2 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 1 medium beetroot, peeled and cut into chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper.
Prepare the vegetables: Peel and chop all root vegetables into even-sized chunks to ensure uniform cooking.
In a large bowl, toss the vegetables with olive oil, thyme, rosemary, salt, pepper, and minced garlic until evenly coated.
Spread the vegetables in a single layer on the prepared baking tray, ensuring they are not overcrowded.
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Remove from the oven and let cool slightly before serving. Garnish with fresh herbs if desired.
Chef's Tips
- Even Sizing: Cut vegetables into similar sizes to ensure they cook evenly.
- Herb Variations: Experiment with fresh herbs like sage or oregano for different flavors.
- Extra Crispiness: For crispier edges, increase the oven temperature to 425°F (220°C) for the last 10 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.
- Serving Suggestion: Serve as a side dish with roasted meats or as a main with a grain like quinoa or couscous.
