Roasted Root Vegetables
These roasted root vegetables are hearty, flavorful, and easy to make. Roasted with olive oil and fresh herbs, they turn tender and caramelized for a comforting side dish that’s perfect for fall and winter meals.
Servings 4
Ingredients
- 2 medium carrots peeled and cut into 1-inch pieces
- 2 medium parsnips peeled and cut into 1-inch pieces
- 2-3 beets peeled and cut into 1-inch pieces
- 1 medium sweet potato cut into 1-inch pieces (peeled or unpeeled)
- 1 small red onion peeled and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Kosher salt and ground black pepper
- 2-3 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme leaves
Instructions
- Place an oven rack on the top 1/3 shelf and preheat the oven to 425 degrees F. Optional: line a sheet pan with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, toss together the carrots, parsnips, beets, sweet potato, and red onion with olive oil. Spread in a single layer on the prepared pan, then sprinkle evenly with salt and pepper. Roast for 20 minutes, stirring halfway through, until soft and caramelized.
- Remove the pan from the oven and stir in the rosemary and thyme. Return to the oven and roast for an additional 3-5 minutes, until the herbs are fragrant.