Best Choice Herb-Roasted Root Vegetables
A vibrant medley of seasonal roots roasted to caramelized perfection with rosemary, thyme, and garlic, highlighting their natural sweetness. This mediterranean-inspired vegetarian (vegetarian) ready in about 50 minutes pairs (1/2-inch chunks) carrots, (1/2-inch chunks) parsnips, (1/2-inch chunks) beets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (1/2-inch chunks) carrots
- 2 cups (1/2-inch chunks) parsnips
- 1 cup (1/2-inch chunks) beets
- 1 (finely diced) shallot
- 1 tbsp (minced) fresh rosemary
- 1 tbsp (minced) fresh thyme
- 3 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
- Step 2: Roast for 25 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized.
- Step 3: While vegetables roast, heat remaining 1 tbsp olive oil in a small pan over medium heat. Add diced shallot and sauté for 2 minutes until translucent. Stir in minced rosemary and thyme, cooking for 1 minute until fragrant.
- Step 4: Remove vegetables from oven and toss with shallot mixture, balsamic vinegar, and remaining 1/4 tsp salt and 1/4 tsp pepper. Return to oven for 5 minutes to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Choice Herb-Roasted Root Vegetables take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Choice Herb-Roasted Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (1/2-inch chunks) carrots from drying out.
Can I substitute ingredients in Best Choice Herb-Roasted Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Choice Herb-Roasted Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Best Choice Herb-Roasted Root Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
