Ingredients
2 large carrots, peeled and sliced into 1-inch chunks
2 large parsnips, peeled and sliced into 1-inch chunks
2 medium sweet potatoes, peeled and cubed
2 medium beets, peeled and cubed
1 red onion, cut into wedges
4 cloves garlic, smashed
3 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
Instructions
Step 1: Preheat your oven to 400°F (200°C) and ensure the oven rack is in the center position.
Step 2: In a large bowl, combine the carrots, parsnips, sweet potatoes, beets, and red onion.
Step 3: Drizzle the olive oil over the vegetables and add the smashed garlic, rosemary, thyme, salt, and pepper.
Step 4: Toss the vegetables thoroughly until everything is evenly coated in oil and seasonings.
Step 5: Spread the mixture onto a large baking sheet in a single layer, ensuring they aren't crowded.
Step 6: Roast for 35-45 minutes, tossing halfway through, until the vegetables are tender and golden-brown.
Notes
To keep the red beets from coloring the other vegetables, toss them in oil separately and place them on one side of the pan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185 kcal
- Sugar: 9g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg