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Ingredients
| carrots: 4 (peeled and cut into 2 inch pieces) |
| turnips: 1 whole turnip (cut in to 2" cubes) |
| red potatoes: 6 (cut into fourths) |
| parsnips (sliced): 2 cups (peeled) |
| onions: 2 (cut in half and then into wedges) |
| beets: 1 whole beet (peeled and cut in to 2" cubes) |
| fresh thyme: 1/4 cup |
| Italian parsley: 1/4 cup |
| olive oil: 1/4 cup |
| salt: 1 tsp |
| black pepper: 1 tsp |
Roasted Root Vegetables
User rating:
These vegetables go great with most proteins, and are a hearty and filling addition to your table.
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Prep Time
15 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Preheat the oven to 400F.
- Combine all ingredients in a shallow baking dish. Drizzle the olive oil over the top and sprinkle on the thyme, salt and pepper.
- Bake for 45 minutes, or until the vegetables are tender. Garnish with the parsley and serve.