Description
Colorful, earthy, and naturally sweet, these roasted root vegetables are a vibrant side dish that celebrates seasonal produce. Caramelized edges, tender centers, and a touch of olive oil and herbs make this one a standout on any fall or holiday table.
Ingredients
2 parsnips, peeled and cut into chunks
3 carrots, peeled and cut into chunks
2 medium beets, peeled and cut into wedges
2 tablespoons olive oil
1 teaspoon fresh thyme (or ½ tsp dried)
Salt and black pepper, to taste
Optional: drizzle of balsamic glaze for serving
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss parsnips, carrots, and beets with olive oil, thyme, salt, and pepper.
Spread evenly on the baking sheet without overcrowding.
Roast for 35–40 minutes, stirring halfway, until tender and golden-brown at the edges.
Finish with a drizzle of balsamic glaze, if using. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 120 / Serving
- Fat: 6g / Serving
- Carbohydrates: 15g / Serving
- Protein: 2g / Serving