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Roasted Root Vegetables

This colorful medley of roasted root veggies is the ultimate fall side dish that practically cooks itself! Just toss everything on a sheet pan and let your oven work its magic while you tackle the rest of your Thanksgiving prep. The caramelized edges and tender centers will have everyone coming back
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 medium carrots peeled and cut into 1-inch pieces
  • 2 medium parsnips peeled and cut into 1-inch pieces
  • 1 large sweet potato peeled and cut into 1-inch cubes
  • 2 medium beets peeled and cut into 1-inch cubes
  • 1 red onion cut into wedges
  • 4 tablespoons olive oil
  • 2 tablespoons fresh thyme leaves
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 2 tablespoons balsamic vinegar optional

Method
 

  1. Preheat your oven to 425°F and line two large baking sheets with parchment paper.
  2. In a large bowl, combine all the chopped vegetables with olive oil, thyme, salt, and pepper. Toss everything together until the veggies are evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheets, making sure not to overcrowd them (this helps them roast instead of steam).
  4. Roast for 35-40 minutes, stirring once halfway through, until the vegetables are golden brown and fork-tender.
  5. If using balsamic vinegar, drizzle it over the roasted vegetables and toss gently before transferring to a serving platter. Serve warm and watch them disappear!