Roasted Root Vegetables
A colorful, caramelized medley of earthy root vegetables that brings out their natural sweetness with a simple herb-infused roast.
Ingredients
- •1 lb carrots, peeled and cut into 1-inch chunks
- •1 lb parsnips, peeled and cut into 1-inch chunks
- •1 lb red potatoes, scrubbed and cut into 1-inch cubes
- •1 large red onion, cut into 8 wedges
- •3 tablespoons extra virgin olive oil
- •2 teaspoons fresh thyme leaves
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •4 cloves garlic, smashed
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- 2
In a large mixing bowl, combine the carrots, parsnips, potatoes, red onion, and smashed garlic.
- 3
Drizzle the olive oil over the vegetables and sprinkle with the thyme, salt, and pepper. Toss thoroughly until every piece is evenly coated.
- 4
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded so they roast rather than steam.
- 5
Roast for 30 to 35 minutes, tossing halfway through, until the vegetables are fork-tender and the edges are golden brown and caramelized.
- 6
Remove from the oven and serve immediately while hot.
💡 Chef tips
- For extra crispiness, ensure the vegetables are completely dry after washing before you toss them with the oil.
- You can substitute half of the potatoes with sweet potatoes or beets for added color and flavor variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven to regain their texture.
✅ How it should turn out
The finished vegetables should be tender on the inside with deeply caramelized, golden-brown edges, smelling fragrant with roasted garlic and earthy herbs.