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A tray of colorful roasted root vegetables including carrots, sweet potatoes, and parsnips with fresh herbs

Roasted Root Vegetables

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 185
Ingredients Method

Ingredients
  

  • 3 medium carrots , peeled and sliced into 1-inch bias cuts
  • 2 large parsnips , peeled and sliced into 1-inch chunks
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 medium red onion, cut into 1-inch wedges
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme leaves

Method
 

  1. Preheat the oven to 400°F (200°C) and line a heavy-duty rimmed baking sheet with parchment paper.
  2. In a large stainless steel mixing bowl, combine the carrots, parsnips, sweet potato, and red onion wedges.
  3. Emulsify the olive oil, salt, pepper, rosemary, and thyme, then pour over the vegetable medley.
  4. Toss the ingredients thoroughly until each piece is uniformly coated with the oil and herb mixture.
  5. Distribute the vegetables across the prepared baking sheet in a single layer, ensuring sufficient headspace between pieces to prevent steaming.
  6. Transfer the sheet to the center rack of the oven and roast for 45 minutes.
  7. At the 20-minute mark, use a flat spatula to turn the vegetables to ensure even caramelization on all surfaces.
  8. Verify tenderness with a paring knife; the vegetables should be soft in the center with charred, golden-brown edges.
  9. Remove from the oven and rest for 5 minutes before service to allow the sugars to set.