Herb-Crusted Rainbow Root Vegetable Medley

Colorful roasted roots with a herb crust, celebrating garden-fresh produce.

Cuisine: American

Category: Vegetarian

Prep: 20 minutes. Cook: 30 minutes.

Serves 6.

Ingredients

• 1 lb carrots
• 1 lb parsnips
• 1 lb beets
• 4 tbsp olive oil
• 2 tbsp fresh rosemary
• 1 tbsp fresh thyme leaves
• 2 garlic cloves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Trim and cut all vegetables into 1-inch chunks. Toss with 3 tbsp olive oil, salt, pepper, and minced garlic in a large bowl.
2. Step 2: Roast vegetables on a parchment-lined baking sheet for 25 minutes, stirring once halfway, until tender and caramelized at edges.
3. Step 3: Remove from oven and toss roasted vegetables with rosemary and thyme leaves, then drizzle with remaining 1 tbsp olive oil.
4. Step 4: Return to oven for 5 more minutes to crisp herbs. Serve immediately while warm.