This simple recipe for roasted root vegetables is the best way to eat the rainbow! A variety of good-for-you veggies laid out on a baking sheet and roasted at a high heat leads to golden brown perfection. A sprinkling of rosemary and thyme is added to balance the sweet, caramelized sugars produced during roasting. 
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Roasted Root Vegetables

This simple recipe for roasted root vegetables is the best way to eat the rainbow! A variety of good-for-you veggies laid out on a baking sheet and roasted at a high heat leads to golden brown perfection. A sprinkling of rosemary and thyme is added to balance the sweet, caramelized sugars produced during roasting. 
Course Side Dish
Cuisine American
Keyword vegetables
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Meggan Hill

Ingredients

  • 1 pound sweet potatoes or yams, peeled
  • 1 pounds shallots peeled (about 8 to 10 shallots)
  • 1/2 pound parsnips peeled
  • 1/2 pound rutabagas or turnips, peeled
  • 1/2 pound carrots peeled
  • 3 tablespoons olive oil
  • 3 cloves garlic chopped (or more to taste)
  • 2 teaspoons chopped fresh rosemary or thyme, or 1/4 teaspoon dried
  • Salt and freshly ground black pepper

Instructions

  • Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Cut the sweet potatoes, parsnips, rutabagas, and carrots into 1 1/2-inch (two-bite) chunks. Leave shallots whole if small; cut in half if large.
  • Arrange vegetables on prepared baking sheet in a single layer. Drizzle with olive oil. Sprinkle with garlic and rosemary or thyme, then season to taste with salt and pepper.
  • Roast until vegetables are tender when pierced with a fork and browned around the edges, about 40 minutes. Stir vegetables occasionally to ensure even browning.