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Roasted Root Vegetables with Thyme
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Roasted Root Vegetables

Ingredients

  • 1 cup parsnips, about one large parsnip
  • 1 cup yukon potatoes, about one large one or two smaller potatoes
  • 2 1/4 cup sweet potatoes, about 2 medium-sized ones
  • 1 cup diced onions
  • 1 sweet bell pepper
  • 3 garlic cloves, minced
  • 1 TBS olive oil
  • 1 heaping tsp dried thyme
  • 1 tsp sea salt
  • any other dried herbs

Instructions

  • Preheat oven to 375 degrees F.
  • Line a large baking sheet with parchment paper or grease a 9 x 13 inch baking pan.
  • Dice the parsnips, yukon potatoes, and sweet potatoes into 1/2-inch cubes, and place everything in a large mixing bowl.
  • Add diced onions and garlic to the root vegetables.
  • Add the olive oil, thyme, sea salt, and any other dried herbs you want to the vegetable blend and mix everything together.
  • After blending the root vegetables, oil, and spices together, pour out the contents onto a baking sheet or baking pan.
  • Bake in the oven for a total of 40-45 minutes, stirring the vegetables once in between. Once the vegetables are browned, they are ready to take out of the oven.
  • Top with a bit of parmesan cheese, parsley or any garnishes. This is completely optional.
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