Roasted Root Vegetables

Experience the warmth and comfort of roasted root vegetables, where sweet potatoes, carrots, and parsnips meld with herbs and olive oil, perfect for a delightful side dish.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs sweet potatoes, peeled and cubed

1 lb carrots, peeled and sliced

1 lb parsnips, peeled and sliced

1/4 cup olive oil

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tsp salt

1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F (220°C).

2. In a large mixing bowl, combine the cubed sweet potatoes, carrots, and parsnips.

3. Drizzle the olive oil over the vegetables, followed by the chopped rosemary, thyme, salt, and black pepper. Toss until all pieces are well coated.

4. Spread the vegetables evenly on a large baking sheet.

5. Roast in the oven for 25-30 minutes, turning halfway, until the vegetables are caramelized and tender.

6. Remove from the oven and serve warm.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.