Simply Roasted Root Veggies
This simple side dish will bring an array of color, nutrients, and flavor to your table. Perfect for jazzing up simple weeknight dinners, enjoying with eggs for breakfast or lunch the next day, or bringing to a potluck. Choose your favorite roots or what you have on hand. And choose locally grown when you can! Cheers!
Ingredients
- 1 pound beets, peeled and diced
- 1 pound carrots, peeled and diced or try sweet potatoes
- 1 pound rutabaga, peeled and diced or try parsnips, turnips, or yellow potatoes
- 3 tablespoons olive oil
- 1/2 teaspoons Kosher salt or to taste
- 1/8 teaspoon Freshly ground pepper to taste
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped for garnish
Instructions
- Preheat oven to 400 degrees F.
- Line 2 rimmed baking sheets with Silpat or parchment paper.
- In a large bowl, combine the diced veggies. Drizzle with oil and toss to combine. Season with salt, pepper, and thyme and toss again.
- Spread veggies onto two baking sheets, making sure they are not too crowded. Cook for around 30 minutes or until tender when pierced with a fork, tossing every 10-15 minutes.
- Garnish with chopped parsley just before serving. Enjoy!