Winter Root Vegetable Roast
A hearty and flavorful roast of seasonal root vegetables with herbs and olive oil.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 large carrots
- 2 parsnips
- 1 large sweet potato
- 1 medium beetroot
- 1 red onion
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Line a large baking tray with parchment paper.
Peel and chop all vegetables into 1-inch chunks. Keep beetroot separate as it can stain other vegetables.
In a large bowl, toss carrots, parsnips, sweet potato, and onion with 2 tbsp olive oil, thyme, rosemary, salt, and pepper.
Spread these vegetables on the prepared baking tray in a single layer.
In the same bowl, toss beetroot chunks with remaining 1 tbsp olive oil and minced garlic. Add to tray, keeping slightly separate.
Roast for 40-45 minutes, stirring halfway, until vegetables are tender and caramelized at edges.
Remove from oven and let rest for 5 minutes before serving.
Chef's Tips
- Even Cutting: Cut vegetables similar in size for even cooking.
- Herb Freshness: Use fresh herbs if available - double the quantity for fresh.
- Add Protein: Toss in chickpeas last 15 minutes for added protein.
- Storage: Leftovers keep well refrigerated for 3-4 days.
- Serving Suggestion: Drizzle with balsamic glaze before serving for extra flavor.
- Seasonal Variations: Try adding turnips or rutabaga in winter months.
