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Roasted Root Vegetables Recipe

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This easy roasted root vegetables recipe features a colorful medley of carrots, parsnips, sweet potatoes, and beets seasoned with herbs and olive oil, then oven-roasted to perfection. It’s a healthy and flavorful side dish perfect for any meal.

Ingredients

  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 sweet potatoes, peeled and chopped
  • 2 beets, peeled and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Peel and chop all the root vegetables into evenly sized pieces.
  3. Place the chopped vegetables into a large mixing bowl.
  4. Add olive oil, thyme, rosemary, salt, and pepper. Toss until the vegetables are well coated.
  5. Spread the vegetables in a single layer on a baking tray lined with parchment paper.
  6. Roast in the preheated oven for 35–40 minutes, turning halfway through, until the vegetables are tender and golden brown.
  7. Serve hot as a side dish or over grains for a hearty vegan meal.

Notes

  • Cut vegetables uniformly for even roasting.
  • Feel free to swap or add other root vegetables like turnips or rutabagas.
  • Add a drizzle of balsamic glaze or maple syrup for extra flavor before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/roasted-root-vegetables-recipe/