Roasted Heirloom Root Vegetables with Thyme and Smoked Salt

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A medley of locally sourced root vegetables roasted until caramelized, finished with fresh thyme and a subtle smoked salt finish. This Southern-inspired vegetarian recipe, ready in about 35 minutes, pairs beets, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, peeled and cubed beets
• 2 cups, peeled and cubed carrots
• 2 cups, peeled and cubed parsnips
• 3 tbsp olive oil
• 2 tbsp fresh thyme leaves
• 1/2 tsp smoked salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups peeled beets, 2 cups peeled carrots, and 2 cups peeled parsnips with 3 tbsp olive oil, 2 tbsp fresh thyme leaves, 1/2 tsp smoked salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 25 minutes, stirring halfway, until vegetables are tender and edges are caramelized.
3. Step 3: Remove from oven and sprinkle with additional 1/2 tsp smoked salt. Let rest for 5 minutes before serving.