Rosemary-Roasted Root Vegetables with Thyme

A vibrant mix of carrots, parsnips, and sweet potatoes roasted until caramelized, infused with rosemary and thyme for a comforting side dish.

Cuisine: American

Category: Whole30

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 medium, peeled and cut into 1-inch pieces sweet potato
• 3 tbsp olive oil
• 1 tbsp, finely chopped fresh rosemary
• 1 tsp, leaves only fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 2 medium peeled carrots cut into 1-inch pieces, 2 medium peeled parsnips cut into 1-inch pieces, and 1 medium peeled sweet potato cut into 1-inch pieces.
2. Step 2: Drizzle with 3 tbsp olive oil and sprinkle with 1 tbsp fresh rosemary, 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Toss until vegetables are evenly coated, then spread in a single layer on a parchment-lined baking sheet.
4. Step 4: Roast for 25-30 minutes, stirring once halfway, until vegetables are tender and golden brown at the edges.