How do I roast a medley of root vegetables?

Discover the vibrant flavors of roasted root vegetables with our easy recipe. Unleash the earthy goodness in every bite!

You'll need

Items needed to answer the question, How do I roast a medley of root vegetables. Items include: Carrots Parsnips Sweet potato Olive oil Salt Black pepper Garlic powder Dried thyme

Carrots 3 medium-sized
Parsnips 2
Sweet potato 1
Olive oil 2 tablespoons
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Garlic powder 1/2 teaspoon
Dried thyme 1/2 teaspoon

Take note
Caution: Once you try these roasted root vegetables, you may become addicted! Proceed with caution.

1

Preheat the oven

Preheat your oven to 425°F (220°C) so it can reach the perfect temperature while you prepare the vegetables.

2

Wash and chop the vegetables

Thoroughly wash and peel 3 medium-sized carrots, 2 parsnips, and 1 sweet potato. Cut them into bite-sized pieces, making sure they are similar in size so they cook evenly.

3

Toss with olive oil and seasonings

Place the chopped vegetables in a large bowl and drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried thyme. Give it all a toss until the vegetables are coated in the deliciousness.

4

Spread on a baking sheet

Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they have enough space to breathe and roast properly.

5

Roast in the oven

Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown. Give them a gentle shake halfway through to ensure even cooking.

6

Serve and enjoy

Once the roasted root vegetables are done, take them out of the oven and let them cool for a couple of minutes. Serve them as a side dish or mix them into salads or grain bowls. Brace yourself for the explosion of flavors!