This delightful dish features a medley of roasted root vegetables, enhanced with aromatic herbs. It’s a perfect side for any meal or a wholesome snack on its own.
Ingredients
- 1 medium carrot
- 1 medium parsnip
- 1 small sweet potato
- 1 small beet
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Steps
- Preheat your oven to 400°F (200°C).
- Peel and chop the carrot, parsnip, sweet potato, and beet into even-sized pieces.
- In a bowl, combine the chopped vegetables with olive oil, thyme, rosemary, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove from the oven and let cool slightly before serving.
| Recipe Name | Difficulty | Calories | Preparation Time |
| Herb-Roasted Root Vegetables | easy | 250 cal | 35 min |