Roasted Root Vegetables

Beyond serving as a delectable side dish, these roasted root vegetables excel as a meal prep option. They store well in the fridge, pairing seamlessly with breakfast eggs, lunch bowls or salads, and

dinner meat dishes.

Roasted Root Vegetables

These roasted root veggies are the perfect side dish for any fall or winter feast. Whether you’re celebrating Thanksgiving, a holiday, or savoring a simple weeknight dinner, these vibrant and delicious roasted vegetables make a delightful addition to any meal.

Ingredients

2 sweet potatoes, cubed
2 parsnips, peeled and sliced
2 carrots, peeled and sliced
1 beet, peeled and cubed
1 turnip, cubed
1/4 cup olive oil
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1/2 tablespoon fresh sage, minced
1/2 teaspoon salt
1/8 teaspoon black pepper

Instructions

Preheat the oven to 425°F.
Wash, peel (optional), and slice or cube the root vegetables into 1-inch chunks.
Place chopped vegetables on a sheet pan, drizzle with olive oil, and sprinkle with rosemary, thyme, sage, salt, and black pepper.
Using your hands, toss the vegetables in the oil and herbs on the pan until well coated. (Note: To stop the red color of the beets from bleeding onto other vegetables, you can toss them separately in oil and seasoning and place them on one end of the baking sheet. While the color won’t affect the taste, it can be more aesthetically pleasing for some.)
Transfer the baking sheet to the oven and bake for 25-30 minutes until all the vegetables are tender and can be pierced with a fork.
Once roasted, the vegetables can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for 6 months.