Roasted Root Vegetables
A simple and versatile side dish featuring roasted carrots, parsnips, sweet potatoes, and beets, enhanced with herbs and spices for a sweet, caramelized flavor.
Ingredients
For the Base
- 3 large carrots Use baby carrots for a sweeter flavor.
- 3 large parsnips Can be replaced with sweet potatoes or rutabaga.
- 2 medium sweet potatoes
- 2 medium beets Use pre-cooked beets for convenience.
For the Seasoning
- 3 tablespoons olive oil Avocado oil or melted coconut oil can be used as alternatives.
- 1 teaspoon salt
- ½ teaspoon pepper
- to taste Fresh herbs (like rosemary or thyme) Dried herbs can work in a pinch.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel and chop the carrots, parsnips, sweet potatoes, and beets into uniform pieces to ensure even cooking.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and the fresh herbs until each piece is well coated.
- Spread the vegetables in a single layer on a baking sheet.
Cooking
- Roast in the preheated oven for 25-35 minutes or until golden brown and tender, stirring halfway through.
- Remove from the oven and let cool slightly before serving.
Notes
For added flavor, let the seasoned vegetables sit for 10-15 minutes before roasting. If you prefer a crispier texture, increase the oven temperature for the last few minutes of roasting. Experiment with different herbs for unique flavors.