Description

Savor the comforting flavors of Roasted Root Vegetable Medley, featuring sweet parsnips, vibrant carrots, and earthy beets. This colorful dish not only enhances your meals with its delightful presentation but also offers a pleasing mix of textures and tastes that even the pickiest eaters will love. Perfect for family gatherings or cozy dinners, this simple recipe guarantees to impress everyone at the table.

Ingredients

Scale

2 medium parsnips, peeled and chopped (about 1 cup)
2 medium carrots, peeled and chopped (about 1 cup)
2 medium beets, washed and cut into wedges (about 1 cup)
3 tablespoons extra virgin olive oil
1 teaspoon fresh thyme leaves
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
Peel and chop the parsnips and carrots into bite-sized pieces. Wash the beets and cut them into wedges.
In a large bowl, combine the chopped vegetables with olive oil, thyme, salt, and pepper. Toss until well coated.
Spread the vegetable mixture evenly on a baking sheet in a single layer.
Roast for 30-35 minutes or until tender and golden brown, shaking the pan halfway through cooking for even browning.
Serve warm directly from the baking sheet or transfer to plates.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 140
Sugar: 7g
Sodium: 80mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: - For extra flavor, consider mixing in minced garlic cloves before roasting. - Swap out parsnips for sweet potatoes for a different twist. - Leftovers can be stored in an airtight container for up to four days; reheat in the oven for best results.