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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
- 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
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.