Description
Crispy on the outside and tender on the inside, these oven-roasted root vegetables are the perfect blend of earthy flavors and caramelized goodness. Whether you’re looking for a comforting side dish or a wholesome addition to your meal, this easy recipe brings out the natural sweetness of root vegetables while enhancing them with fragrant herbs and spices. Ideal for meal prep, family dinners, or holiday feasts, these roasted veggies are both nutritious and delicious.
Ingredients
2 medium potatoes, diced
2 large carrots, sliced
2 medium beets, peeled and cubed
1 parsnip, chopped
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
1 tbsp fresh thyme or rosemary, chopped
1 tbsp balsamic vinegar (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash, peel, and chop all the vegetables into evenly sized pieces.
- In a large bowl, toss the vegetables with olive oil, salt, black pepper, garlic powder, and smoked paprika until well coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 35-45 minutes, stirring halfway through, until golden brown and tender.
- Remove from the oven and sprinkle with fresh thyme or rosemary.
- Optionally, drizzle with balsamic vinegar for added depth of flavor.
- Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish