Description
A delicious mix of roasted root vegetables perfect for Thanksgiving.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups parsnips, chopped
- 2 cups sweet potatoes, cubed
- 2 cups beets, cubed
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon rosemary, dried
- 1 teaspoon thyme, dried
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare a large baking sheet with parchment paper.
- In a large bowl, combine all vegetables.
- Drizzle olive oil over the vegetables.
- Add salt, pepper, rosemary, and thyme. Toss to coat.
- Spread the vegetables evenly on the baking sheet.
- Roast in the oven for 30-35 minutes, stirring halfway through.
- Check for tenderness and adjust cooking time if necessary.
- Serve warm for your Thanksgiving meal.
Notes
- Choose fresh, seasonal vegetables for the best flavor.
- You can adjust the herbs based on your preference.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted root vegetables thanksgiving