Savory Roasted Root Vegetables with Thyme and Rosemary

These roasted root vegetables are savory, hearty, and full of flavor. The thyme and rosemary add a delicious herbaceousness, and the vegetables themselves are caramelized to perfection. This is a great side dish for any meal.

Root vegetables have been a staple food for centuries, and for good reason. They are packed with nutrients, they are relatively inexpensive, and they can be cooked in a variety of ways. One of our favorite ways to cook root vegetables is to roast them. Roasting brings out their natural sweetness and caramelizes them slightly, giving them a delicious flavor and texture. This recipe for roasted root vegetables with thyme and rosemary is a simple one, but it yields delicious results. The combination of thyme and rosemary is a classic, and it pairs perfectly with the earthy flavor of the vegetables. The vegetables are roasted until they are tender and caramelized, and they make a great side dish for any meal.

Prep time: 15 | Cook time: 30 | 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
• 1/4 cup olive oil
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the vegetables with olive oil, thyme, rosemary, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet.
4. Roast for 25-30 minutes, or until tender and caramelized.
5. Serve immediately.

Why It Works

• Roasting the vegetables brings out their natural sweetness and caramelizes them slightly, giving them a delicious flavor and texture.
• The combination of thyme and rosemary is a classic, and it pairs perfectly with the earthy flavor of the vegetables.
• The vegetables are roasted until they are tender and caramelized, and they make a great side dish for any meal.