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.
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.