Roasted Root Vegetables
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄2 lb carrot, cut into 1-inch chunks
- 1⁄2 lb parsnip, cut into 1-inch chunks
- 1⁄2 lb sweet potato, cut into 1-inch chunks
- 2 tablespoons extra virgin olive oil
- 1⁄4 teaspoon dried thyme or 1/4 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1 tablespoon balsamic vinegar
directions
- Preheat oven to 425° F.
- Cover bottom of 9x13" baking sheet with parchment paper.
- In a large bowl, combine carrotss, Parsnips, and sweet potatoes.
- Optional: Add Beets, Rutabeggers, etc., even onions, if desired.
- Add EVOO, thyme (or oregano), and salt to the bowl.
- Mix well with your hands to coat the vegetables with the oil and seasonings.
- Optional: May add balsamic vinegar at this stage. It makes the vegetables a little sweeter.
- Arrange vegetables in a single layer on the prepared baking sheet.
- Place the baking sheet in the oven to roast, about 35-45 minutes.
- Roast until the sweet potatoes are soft and the carrots and parsnips are tender but still slightly firm when pierced with a paring knife.
- Using a spatula, plae the vegetables into a serving bowl or platter.
- Add the balsamic vinegar, if using, and toss the vegetables with salad tongs to coat the vegetables.
- Serve warm or at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!