Roasted root vegetables

Step by Step

Step 1

Preheat the oven to 400ºF. Prepare a baking sheet: line a baking sheet with parchment paper OR foil sprayed with nonstick cooking spray. You can also spray the baking sheet directly. Set aside.

Step 2

Place the carrots, potatoes, parsnips, onion, and garlic onto the baking sheet. Generously drizzle with olive oil and sprinkle with salt and pepper.

Step 3

Use your hands or a spatula to mix everything together right on the pan, ensuring all of the vegetables are covered in oil. Spread the vegetables into an even layer on the baking sheet. Make sure the vegetables are not piled on top of each other (this will prevent the vegetables from cooking evenly).

Step 4

Bake for 45 minutes, tossing every 10 minutes. Veggies are done cooking when they are fork tender.

Step 5

Remove from the oven, sprinkle with fresh thyme, and serve.

Tips and Warnings

Storage: Store leftover roasted root vegetables in an airtight container in the refrigerator for up to 5 days.
Vegetables: Use any of the veggies called for in the recipe or feel free to sub in beets, turnips, rutabagas, butternut squash, red onion, and broccoli florets. You need about 6-7 cups of chopped vegetables total.