About the Recipe
Imagine a delightful medley of oven-roasted root vegetables that evoke warmth and flavor with every bite. Tender parsnips, creamy potatoes, sweet carrots, tangy red onions, earthy turnips, and rich sweet potatoes harmonize. Roasted to perfection, they offer a symphony of textures—from crisp edges to soft centers—and a spectrum of flavors that blend savory with a hint of natural sweetness.
Ingredients
1 Large Sweet Potato (peeled & roughly chopped)
3 Parsnips (peeled & roughly chopped)
1/2 Red Onion (quartered)
12 oz of Small Bite-sized Potatoes (halved)
2 Large Carrots (peeled & roughly chopped)
2 Turnips (peeled & roughly chopped)
2 Tablespoons of EVOO
1 Teaspoon of Fresh Thyme
Italian Parsley (for garnish)
Salt and Pepper (to taste)
Preparation
Step 1
Preheat oven to 400 degrees Fahrenheit (204 Celsius). Wash, peel, and cut vegetables into similar sizes for even roasting. Set aside in a large bowl.
Step 2
Add olive oil, salt, pepper, and thyme to vegetables. Toss to coat evenly.
Step 3
Spread vegetables in a single layer on a parchment line cooking sheet. Roast in the oven for 40-45 minutes, turning the vegetables halfway through.
Step 4
Sprinkle with minced parsley 5 minutes before done.
Serve warm or at room temperature with your favorite protein!