Name: Roasted Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6-8
Ingredients: 2 large carrots, peeled and cut into 1-inch pieces; 2 large parsnips, peeled and cut into 1-inch pieces; 1 large sweet potato, peeled and cut into 1-inch cubes; 2 medium red beets, peeled and cut into 1-inch cubes; 1 medium rutabaga, peeled and cut into 1-inch cubes; 1 medium red onion, cut into wedges; 4 cloves garlic, peeled and lightly crushed; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh thyme leaves (or 2 teaspoons dried); 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried); 1 tablespoon balsamic vinegar; 2 teaspoons maple syrup (optional); 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper

Instructions

Prepare the vegetables

Preheat the oven to 425°F (220°C). Wash, peel, and cut all the root vegetables into approximately 1-inch pieces of similar size to ensure even cooking. Place the beets in a separate bowl if you don't want their color to bleed into other vegetables.
Season the vegetables

In a large mixing bowl, combine all vegetables except beets. Add olive oil, thyme, rosemary, balsamic vinegar, maple syrup (if using), salt, and pepper. Toss well to ensure all vegetables are evenly coated. Season the beets separately with a small amount of the same mixture.
Arrange for roasting

Spread the vegetables in a single layer on one or two large rimmed baking sheets, making sure not to overcrowd them. Keep beets on a separate side of the pan or on their own sheet. Overcrowding will cause the vegetables to steam rather than roast.
Roast to perfection

Place the baking sheets in the preheated oven and roast for 20 minutes. Remove from oven, carefully flip the vegetables with a spatula, and return to the oven. Continue roasting for an additional 20-25 minutes until all vegetables are tender on the inside and caramelized on the outside.
Final touches

Once the vegetables are perfectly roasted, remove from the oven. If you kept the beets separate, you can now combine all vegetables. Taste and adjust seasoning if necessary with additional salt and pepper. For extra flavor, you can sprinkle with a small additional drizzle of balsamic vinegar or fresh herbs.
Serve

Transfer the roasted vegetables to a serving platter. Serve hot as a delicious side dish that pairs wonderfully with roasted chicken, grilled meats, or as part of a vegetarian meal. Leftovers can be refrigerated for up to 3 days and are excellent cold in salads or reheated.

Roasted Root Vegetables

Ingredients

Instructions

Nutritional Information