Roasted Root Vegetable with Thyme
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!
Servings: 4 people
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
- Preheat the oven to 350F (175C).
- In a large bowl, add all the vegetables and toss with extra-virgin olive oil, balsamic, garlic, parsley, salt, and pepper.
- 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.
- Roast in the oven for about 45-50 minutes, stirring once halfway through cooking to promote even cooking and browning.
Notes
- You can use any oil that has a high smoke point.
- Make sure you don't overcrowd the sheet pan so the vegetables can roast better instead of steaming.
- Try to cut everything as uniformly as possible so they roast evenly.
- To store: Transfer the roasted vegetables to an airtight container in the fridge for up to 4 days.
- To reheat: Reheat leftovers in the microwave or heat them up in the oven so they stay crispy.
Nutrition
Serving: 1/4 | Calories: 195kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Sodium: 293mg | Potassium: 807mg | Fiber: 7g | Sugar: 20g