Crisp-Baked Root Vegetable Medley

Name: Crisp-Baked Root Vegetable Medley
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz peeled and cut into 1/2-inch sticks carrots; 12 oz peeled and cut into 1/2-inch sticks parsnips; 8 oz peeled and cut into 1/2-inch cubes sweet potato; 2 tbsp olive oil; 2 minced garlic cloves; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp salt; 1/4 tsp black pepper

Colorful root vegetables roasted until caramelized, seasoned with garlic and herbs for a savory side.

Cuisine: American

Category: Whole30

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

12 oz peeled and cut into 1/2-inch sticks carrots
12 oz peeled and cut into 1/2-inch sticks parsnips
8 oz peeled and cut into 1/2-inch cubes sweet potato
2 tbsp olive oil
2 minced garlic cloves
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). In a bowl, combine carrots, parsnips, and sweet potato cubes. Drizzle with 2 tbsp olive oil, then add 2 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until coated.
Step 2: Spread vegetables in a single layer on a parchment-lined sheet pan. Roast for 25-30 minutes, stirring once after 15 minutes, until tender and golden brown at edges.
Step 3: Remove from oven and let cool 5 minutes. Serve warm as a side dish with additional fresh herbs if desired.