Roasted Root Vegetable Platter

This roasted root vegetable platter is a simple but delicious way to enjoy fresh, seasonal vegetables. The combination of sweet and earthy flavors is irresistible, and the vegetables are roasted to perfection, with a tender-crisp texture. This dish is perfect for a weeknight dinner or a special occasion.

Roasted root vegetables have been a staple of my diet for as long as I can remember. My grandmother used to make them for me when I was a child, and I've been making them myself ever since. I love the way the vegetables caramelize in the oven, and the combination of sweet and earthy flavors is irresistible. This recipe is my go-to for roasted root vegetables. It's simple, but it always turns out perfectly.

Prep time: 15 | Cook time: 45 | 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 beets, peeled and cut into 1-inch pieces
• 1 pound turnips, peeled and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the vegetables in a large bowl and toss with the olive oil, oregano, thyme, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 30-45 minutes, or until the vegetables are tender and browned.
5. Serve immediately.

Why It Works

• Roasting the vegetables at a high temperature helps to caramelize them, which gives them a delicious sweet flavor.
• The combination of sweet and earthy vegetables creates a complex and flavorful dish.
• The addition of herbs and spices enhances the flavor of the vegetables.