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-Glazed Carrot and Chickpea Stir-Fry
Roasted Chicken with Grape and Thyme Sauce
Steak with Red Pepper Garlic Sauce and Butter-Fried Mushrooms
White Cherry Compote with Roasted Nuts, Cinnamon, and Orange Zest
Grilled Mediterranean Octopus
Anatomical Edible Male Reproductive System Model
Banana Coconut Delight
Decadent Strawberry Chocolate Milkshake
Spiced Midnight Elixir
Creamy Strawberry Gin Minced Meat Pasta
Rainbow Veggie Spring Rolls with Peanut Dipping Sauce
Honey-Soy Salmon Stir Fry with Mixed Veggies
Fresh Berry Gelatin Dessert
Garlic Butter Shrimp Pasta
Herb-Crusted Lamb Chops with Garlic Mashed Potatoes