Classic Roasted Root Vegetables
Traditional dish · European
A timeless and comforting dish featuring a medley of root vegetables, perfectly caramelized and tender from roasting. This is the quintessential roasted vegetable experience.
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Ingredients
- Carrots1 lb
- Parsnips1 lb
- Potatoes (Yukon Gold or Red)1 lb
- Red Onion1 large
- Garlic4 cloves, smashed
- Olive Oil1/4 cup
- Fresh Rosemary2 sprigs
- Fresh Thyme2 sprigs
- Saltto taste
- Black Pepperto taste
Steps
- 1
Preheat your oven to 400°F (200°C).
- 2
Wash and chop the carrots, parsnips, and potatoes into roughly 1-inch pieces. Peel and cut the red onion into wedges. Smash the garlic cloves.
- 3
In a large bowl, toss the chopped vegetables and garlic with olive oil, salt, and pepper until evenly coated.
- 4
Spread the vegetables in a single layer on a large baking sheet. Tuck in the rosemary and thyme sprigs.
- 5
Roast for 35-45 minutes, or until the vegetables are tender and caramelized, flipping them halfway through.
