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Delectable 30-Minute Roasted Root Vegetable Medley

Roasted Root Vegetable Medley
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Enjoy this simple, flavorful medley of oven-roasted root vegetables. This recipe, inspired by Sasha’s intuitive approach, brings out the natural sweetness of winter vegetables. It is a warm, satisfying side dish perfect for any meal.

Ingredients

Scale
  • 2 large carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 large sweet potato, peeled and cubed
  • 1 pound Yukon Gold potatoes, quartered
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place all the chopped root vegetables and onion wedges into a large bowl.
  3. Drizzle the olive oil over the vegetables.
  4. Sprinkle the thyme, salt, and pepper over the vegetables.
  5. Toss everything together well until the vegetables are evenly coated.
  6. Spread the vegetables in a single layer on a large baking sheet. Do not crowd the pan.
  7. Roast for 30 to 40 minutes, turning the vegetables halfway through the cooking time.
  8. The vegetables are done when they are tender inside and nicely caramelized on the edges.
  9. Serve immediately and savor the flavor.

Notes

  • If your vegetables have different sizes, try to cut them uniformly so they cook at the same rate.
  • For extra flavor, add a few cloves of smashed garlic during the last 15 minutes of roasting.
  • Line your baking sheet with parchment paper for easier cleanup.

Nutrition

Find it online: https://savorsensations.com/roasted-root-vegetable-medley-recipe/