Description
A colorful and nutritious blend of parsnips, carrots, beets, and sweet potatoes, roasted to caramelized perfection with fresh herbs.
Ingredients
2 large carrots, peeled and chopped
2 medium parsnips, peeled and chopped
2 medium beets, peeled and cubed
1 large sweet potato, cubed
3 tablespoons extra virgin olive oil
2 teaspoons fresh rosemary, minced
1 teaspoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon black pepper
Optional: 1 tablespoon balsamic glaze for serving
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2: Wash, peel, and chop all the vegetables into uniform 1-inch pieces to ensure even cooking for your roasted root vegetable medley.
Step 3: Place the chopped vegetables into a large mixing bowl and drizzle with olive oil, rosemary, thyme, salt, and pepper.
Step 4: Toss the vegetables vigorously with your hands or a large spoon until every piece is well-coated in oil and herbs.
Step 5: Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.
Step 6: Roast in the center of the oven for 40 to 45 minutes, tossing the roasted root vegetable medley halfway through the cooking time.
Step 7: Remove from the oven when the vegetables are tender and have developed dark, caramelized edges. Drizzle with balsamic glaze if desired and serve warm.
Notes
For best results, do not crowd the pan. If the vegetables are too close together, they will steam rather than roast.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 8g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
