Description
A delicious blend of roasted root vegetables perfect for Thanksgiving.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups sweet potatoes, peeled and chopped
- 2 cups beets, peeled and chopped
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried thyme
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine all chopped vegetables.
- Add olive oil, salt, pepper, and thyme. Toss to coat.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 30-35 minutes until tender and slightly caramelized, stirring halfway through.
- Remove from oven and serve warm.
Notes
- Adjust seasoning to taste.
- Feel free to add other root vegetables.
- Great for leftovers in salads or soups.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted root vegetables thanksgiving