Roasted Root Vegetables

Ingredients

• 3 medium carrots, peeled and cut into 1-inch pieces
• 3 parsnips, peeled and cut into 1-inch pieces
• 2 medium beets, peeled and cut into 1-inch pieces
• 1 pound baby potatoes, halved
• 1 red onion, cut into wedges
• 4 cloves garlic, smashed and peeled
• 1/4 cup olive oil
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, chopped
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground

Method

1. 1

   Preheat the oven to 425°F (220°C) and line two 9x13-inch baking sheets with parchment paper.

2. 2

   Peel and cut the carrots, parsnips, beets, and potatoes into roughly 1-inch pieces, keeping the beets separate from the other vegetables.

3. 3

   In a large bowl, toss the carrots, parsnips, potatoes, onion, and garlic with half the olive oil, half the thyme, half the rosemary, and half the salt and pepper.

4. 4

   In a separate bowl, toss the beets with the remaining olive oil, thyme, rosemary, salt, and pepper to keep their color from bleeding onto the other vegetables.

5. 5

   Spread the carrot and potato mixture in a single layer on one baking sheet and the beets on the other, leaving space between pieces for even browning.

6. 6

   Roast both sheets, stirring once halfway through, until the vegetables are tender and browned at the edges, 35 to 40 minutes.

   35:00 · Roast vegetables
7. 7

   Remove from the oven and let cool for 5 minutes, then combine the beets with the other vegetables on a serving platter.

   5:00 · Cool before serving
8. 8

   Taste and adjust seasoning with additional salt and pepper before serving warm.