Roasted Root Vegetables

Roasted Root Vegetables


Potatoes, carrots, beets, parsnip and onions are seasoned with garlic, sweet basil and thyme and oven-roasted for a simple vegetable side that serves well with many different meal plans.

Roasted Root Vegetables

Ingredients                                                                       Makes: 4 servings
5 potatoes, cut into 1-inch pieces
1 large beet, cut into 1-inch pieces
1 parsnip, cut into 1-inch pieces (optional)
5 medium carrots, peeled
1 red onion, chopped
3 garlic cloves, diced
2 Tbsp avocado oil ~or~ extra-virgin olive oil
1/4 tsp thyme powder or leaves
1/4 tsp dried basil leaves
1/2 tsp sea salt
pinch black pepper

Prepare vegetables. Clean and peel root vegetables. Cut potatoes, beet and parsnip into 1-inch pieces. Small carrots can be left whole, whereas larger carrots can be cut in half or smaller portions. Peel and roughly chop the onion; as well peel and dice the garlic. Transfer all cut vegetables to a large bowl.

Add 2 tablespoons of olive oil to the bowl and sprinkle the vegetables with thyme powder or leaves, dried basil, sea salt and black pepper. Stir vegetables and/or gently toss to coat evenly in the olive oil and seasonings.

Cook vegetables. Preheat oven to 400 degrees Fahrenheit. Line a large tray or two with parchment paper or tin foil. Roast vegetables for 40 to 50 minutes or until potatoes are tender; turning vegetables halfway through. Remove from oven when ready and serve immediately. Enjoy.

Recipe shared by: J. Marshall

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