Roasted Root Vegetable Rapture

Roasted root vegetables are a classic side dish that's both easy to make and packed with flavor. This recipe uses a variety of root vegetables, such as carrots, parsnips, turnips, and beets, which are roasted in a hot oven until they're tender and browned. The vegetables are tossed in a simple mixture of olive oil, herbs, salt, and pepper, which helps to enhance their natural sweetness and flavor.

Roasted root vegetables have been a staple of my family's Thanksgiving table for as long as I can remember. My mother always used to make them, and I always loved the way they tasted. They're so simple to make, but they're always so flavorful and satisfying. I've been making them myself for years now, and I've never been disappointed. I've even started experimenting with different variations, such as adding different herbs and spices, or roasting the vegetables with different types of meat or fish. No matter how I make them, they always turn out delicious.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 2 pounds root vegetables (such as carrots, parsnips, turnips, or beets), peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 425 degrees F (220 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. Remove from oven and serve immediately.

Why It Works

• Roasting the vegetables at a high temperature helps to caramelize them, which gives them a delicious, slightly sweet flavor.
• The combination of olive oil, herbs, salt, and pepper helps to enhance the natural sweetness and flavor of the vegetables.
• Roasting the vegetables until they're tender but still slightly firm helps to prevent them from becoming mushy.