Description
A vibrant and hearty medley of roasted root vegetables, including carrots, parsnips, sweet potatoes, red onion, and beets, seasoned with fresh herbs and olive oil. Perfect as a nutritious side dish or a flavorful vegetarian main course.
Ingredients
Scale
Vegetables
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 sweet potatoes, peeled and cubed
- 1 large red onion, cut into wedges
- 2 beets, peeled and cubed
Seasonings
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Vegetables: In a large bowl, toss the carrots, parsnips, sweet potatoes, red onion, and beets with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
- Roast the Vegetables: Spread the vegetables out in a single layer on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and caramelized on the edges.
- Optional Balsamic Drizzle: For an extra layer of flavor, drizzle the roasted vegetables with balsamic vinegar during the last 5 minutes of roasting.
- Serve: Remove from the oven and serve warm. Garnish with fresh herbs or a sprinkle of sea salt if desired.
Notes
- Use fresh herbs for more vibrant flavor, but dried herbs work well too.
- Stir the vegetables halfway through roasting to ensure even cooking and caramelization.
- Balsamic vinegar adds a subtle tangy sweetness but can be omitted if preferred.
- These vegetables can be roasted ahead of time and reheated gently before serving.
- Adjust salt and pepper according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
