Roasted Root Vegetables
The number of vegetables in the ingredient list is a guide. Use more or less of each based on your family's preference.
Servings: 6 servings
Ingredients
- 2 medium sweet potatoes, peeled and cut into bite sized pieces
- 3 medium carrots, peeled and cut into bite sized pieces
- 3 medium parsnips, peeled and cut into bite sized pieces
- 3-4 medium turnips, peeled and cut into bite sized pieces
- 1/4 cup olive oil
- 8-10 sprigs thyme
- 1/4 cup fresh parsley, chopped
- Kosher Salt and Fresh Black Pepper
Instructions
- Preheat oven to 425 degrees. Spray or oil a large baking sheet to prevent sticking.
- Wash and peel all root vegetables, cutting them into bite sized pieces of similiar size (about 1 inch works well). Place all veggies on a baking sheet and drizzle with olive oil, salt and pepper, and add sprigs of thyme. Mix vegetables around with your hands, making sure they are evenly coated with oil and spread into a single, even layer on the baking sheet.
- Cook vegetables for 15-20 minutes. Remove from oven, stir vegetables gently to allow for even cooking and return to the oven. Cook an additional 15 minutes. Vegetables should be tender and caramelized. Remove thyme sprigs and discard.
- Top vegetables with fresh parsley and serve!