Roasted Root Vegetable Salad with Thyme and Rosemary

Roasted Root Vegetable Salad with Thyme and Rosemary is a simple but flavorful side dish that's perfect for fall and winter meals. The roasted vegetables are caramelized and slightly crispy on the outside, but tender and flavorful on the inside. The thyme and rosemary add a touch of herbaceousness, and the olive oil adds richness and depth of flavor.

The roasted root vegetable salad is a dish that has been passed down through generations in my family. My grandmother used to make it every fall and winter, and it was always a favorite of mine. The salad is made with simple ingredients, but it's always been one of my favorite dishes. It's comforting, flavorful, and healthy, and it's the perfect side dish for any meal.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 pound turnips, peeled and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss vegetables with olive oil, thyme, rosemary, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 25-30 minutes, or until tender and browned.
4. Serve warm or at room temperature.

Why It Works

• Roasting the vegetables brings out their natural sweetness and caramelizes them slightly, giving them a delicious flavor.
• The thyme and rosemary add a touch of herbaceousness to the salad, which complements the sweetness of the vegetables.
• The olive oil adds richness and depth of flavor to the salad, and it helps to coat the vegetables so that they roast evenly.