Roasted Root Vegetables

    • Prep Time
    • 5 mins
    • Cook Time
    • 40 mins
    • Yield
    • 1 dish
    • Difficulty Level

This is a recipe for roasted root vegetables. I love roasting these vegetables in the cooler months since they are in season. I like to mix my favorite roots–carrots, parsnips, shallots and garlic–and roast them with simple seasoning: salt, pepper, thyme and a drizzle of olive oil.

Roasting brings out all the sweet and nutty flavors in these vegetables. They are such a great change from the sometimes boring potato. Surprise your family and yourself with this roasted root vegetable side.

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6 Ratings

Ingredients

  • 4 carrots, halved lengthwise
  • 4 parsnips, halved lengthwise
  • 1 head garlic, halved
  • 6 shallots, quartered
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp fresh thyme, finely chopped

Instructions

  • 1. Heat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • 2. Spread vegetables and garlic in a single layer on pan. Drizzle with olive oil, and season generously with salt, pepper and fresh thyme.
  • 3. Roast for 40 minutes. Serve.

Instructions

  • 1. Heat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • 2. Spread vegetables and garlic in a single layer on pan. Drizzle with olive oil, and season generously with salt, pepper and fresh thyme.
  • 3. Roast for 40 minutes. Serve.

Rate this recipe

  • 6 people rated this recipe

  • Average Rating

    (4.3 / 5)


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