Herb-Roasted Root Vegetables

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

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.

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.