roasted root vegetable | primaverakitchen.com

Roasted Root Vegetable with Thyme

Yield: 4 people
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
This Roasted Root Vegetables with Thyme recipe is very rich in flavor. The fresh herbs thyme and parsley really take this dish to another level. Enjoy!
Print Recipe
5 from 1 vote

Ingredients

  • 1 carrot — rustic cut
  • 5 golden beets — scrubbed, and rustic cut
  • 4 shallots cut in half
  • 2 turnips — rustic cut
  • 4 garlic cloves — fresh clove crushed
  • 2 tbsp extra-virgin olive oil
  • 5 sprigs fresh thyme
  • ¼ cup parsley — chopped
  • 2 tbsp balsamic vinegar
  • Salt and pepper

Instructions

  1. Preheat the oven to 350F (175C).
  2. In a large bowl, add all the vegetables and toss with extra-virgin olive oil, balsamic, garlic, parsley, salt, and pepper.
  3. In a large baking sheet covered with parchment paper, spread vegetables out evenly and in a single layer on the baking sheet and add sprigs of fresh thyme.
  4. Roast in the oven for about 45-50 minutes, stirring once halfway through cooking to promote even cooking and browning.
Course: Side Dish
Cuisine: American
Keyword: dinner, gluten-free, lunch, paleo, side dish, vegan, vegetarian, whole30

Nutrition Information

Amount per serving (1/4) — Calories: 195, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 293mg, Potassium: 807mg, Carbohydrates: 31g, Fiber: 7g, Sugar: 20g, Protein: 4g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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