Sheet Pan Herb-Roasted Root Vegetables with Garlic

Name: Sheet Pan Herb-Roasted Root Vegetables with Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium, peeled and chopped into 1-inch pieces carrots; 2 medium, peeled and chopped into 1-inch pieces parsnips; 1 large, peeled and chopped into 1-inch pieces sweet potato; 1 medium, cut into 1-inch wedges red onion; 3 tbsp olive oil; 2 cloves, minced garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

A simple, vibrant side dish showcasing seasonal vegetables with aromatic herbs and garlic, perfect for weeknight meals.

Cuisine: American

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

2 medium, peeled and chopped into 1-inch pieces carrots
2 medium, peeled and chopped into 1-inch pieces parsnips
1 large, peeled and chopped into 1-inch pieces sweet potato
1 medium, cut into 1-inch wedges red onion
3 tbsp olive oil
2 cloves, minced garlic
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. Toss together 2 medium peeled carrots (chopped 1-inch), 2 medium peeled parsnips (chopped 1-inch), 1 large peeled sweet potato (chopped 1-inch), and 1 medium red onion (cut 1-inch wedges) in a large bowl with 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
Step 2: Spread vegetables in a single layer on a large rimmed baking sheet. Roast for 25-30 minutes, stirring once halfway through, until golden brown and tender when pierced with a fork.
Step 3: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.