Description
This Roasted Root Vegetables recipe delivers a perfect balance of crispy, sweet, and savory flavors. Featuring carrots, parsnips, and sweet potatoes seasoned with herbs and garlic, these tender and golden vegetables make a delightful and healthy side dish.
Ingredients
Scale
Root Vegetables
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 large parsnips, peeled and cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
Seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Combine Vegetables: In a large bowl, combine the chopped carrots, parsnips, and sweet potatoes.
- Season Vegetables: Drizzle the olive oil over the vegetables and sprinkle evenly with salt, black pepper, dried thyme, and garlic powder.
- Toss to Coat: Toss the vegetables thoroughly until each piece is well coated with the olive oil and seasonings.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper to ensure even cooking.
- Roast: Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through to promote even browning, until the vegetables are golden brown and tender.
- Cool and Serve: Remove the roasting pan from the oven and allow the vegetables to cool for a few minutes before serving alongside your favorite main dish.
Notes
- For even cooking, cut the vegetables into similar-sized pieces.
- You can substitute dried thyme with rosemary or sage for a different flavor profile.
- Use parchment paper for easy cleanup and to prevent sticking.
- Stirring halfway through cooking ensures the vegetables brown evenly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
