Low-Temperature Roasted Root Vegetable Medley

Name: Low-Temperature Roasted Root Vegetable Medley
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: General
Ingredients: 12 oz carrots; 12 oz parsnips; 12 oz beets; 3 tbsp olive oil; 1 tsp dried rosemary; 1/2 tsp sea salt; 1/4 tsp black pepper

A vibrant assortment of carrots, parsnips, and beets roasted at a gentle heat to enhance natural sweetness without burning, finished with fresh rosemary.

Cuisine: General

Category: Vegetarian

Prep: 20 minutes. Cook: 60 minutes.

Serves 4.

Ingredients

12 oz carrots
12 oz parsnips
12 oz beets
3 tbsp olive oil
1 tsp dried rosemary
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 275°F (135°C). Trim carrots, parsnips, and beets into 1-inch uniform cubes and place in a large bowl.
Step 2: Add 3 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp sea salt, and 1/4 tsp black pepper to the vegetables, tossing until evenly coated.
Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 60 minutes, stirring once halfway, until tender and caramelized at the edges.
Step 4: Remove from oven and let rest 5 minutes before serving to allow flavors to meld.