Rosemary-Thyme Roasted Root Vegetables

Colorful carrots, parsnips, and beets caramelized to perfection with aromatic rosemary and thyme.

Cuisine: Whole30

Category: Whole30

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 lb carrots
• 1 lb parsnips
• 6 oz beets
• 2 tbsp olive oil
• 1 tsp rosemary
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Peel and cut 1 lb carrots and 1 lb parsnips into 1/2-inch sticks. Peel and cut 6 oz beets into 1/2-inch cubes.
2. Step 2: Toss all vegetables in a large bowl with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet.
4. Step 4: Sprinkle with 1 tsp chopped fresh rosemary and 1 tsp chopped fresh thyme.
5. Step 5: Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender with deep golden edges.