Herb-Roasted Root Vegetables

This delightful dish features a medley of roasted root vegetables, enhanced with aromatic herbs. It's a perfect side for any meal or a wholesome snack on its own.

easy 35 min 250 cal
Steps

Preheat your oven to 400°F (200°C). Peel and chop the carrot, parsnip, sweet potato, and beet into even-sized pieces. In a bowl, combine the chopped vegetables with olive oil, thyme, rosemary, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until tender and caramelized, stirring halfway through. Remove from the oven and let cool slightly before serving.

Ingredients

1 medium carrot 1 medium parsnip 1 small sweet potato 1 small beet 1 tablespoon olive oil 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste

You May Also Like
Honey Butter Cheese Egg Toast
Classic American Pancake Stack
Spicy Watermelon Chicken Salad
Basic Potato Fry Curry
Basic Potato Curry
Cheesy Spinach Stuffed Chicken Breast
Creamy Broccoli & Chickpea Skillet
Oven-Roasted Picanha Steak
Homemade Garlic Infused Olive Oil
Spicy Corn and Black Bean Stuffed Pepper
Honey-Glazed Carrot and Chickpea Stir-Fry
Stress-Reducing Salmon and Quinoa Bowl
Caramelized Onion and Goat Cheese Tart
Spicy Curd and Cabbage Stir-Fry
Honey-Glazed Chicken Thigh