Roasted Root Vegetables with Herbs

A simple yet elegant side dish, roasted root vegetables are a classic for a reason. The natural sweetness of the vegetables is enhanced by roasting, and the herbs add a touch of complexity. This dish is perfect for a weeknight meal or a special occasion.

Roasted root vegetables have been a staple of the human diet for centuries. The earliest evidence of roasted vegetables dates back to the Stone Age, when our ancestors would cook them over open fires. Over time, roasting vegetables became a more refined art, and by the Middle Ages, it was common to find roasted vegetables on the tables of the wealthy. Today, roasted root vegetables are enjoyed by people of all ages and cultures. They are a healthy and delicious way to get your daily dose of vitamins and minerals.

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 pound beets, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the vegetables, olive oil, thyme, rosemary, salt, and pepper.
3. Toss to coat.
4. Spread the vegetables on a baking sheet in a single layer.
5. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
6. Remove from the oven and let cool slightly before serving.

Why It Works

• Roasting the vegetables at a high temperature caramelizes the natural sugars in the vegetables, giving them a sweet and slightly smoky flavor.
• The herbs add a touch of complexity and depth of flavor to the vegetables.
• The olive oil helps to keep the vegetables moist and prevents them from sticking to the pan.