Ingredients
Scale
- 2 cups carrots (peeled and cut into sticks or rounds)
- 2 cups parsnips (peeled and cut into sticks or rounds)
- 1 cup sweet potatoes (peeled and cubed)
- 1 cup potatoes (peeled and cubed, optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh thyme)
- 1 teaspoon garlic powder (optional)
- Salt and pepper (to taste)
Instructions
Step 1: Prepare the Vegetables
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cut Vegetables: Peel and cut the carrots, parsnips, sweet potatoes, and potatoes (if using) into uniform pieces to ensure even cooking.
Step 2: Season the Vegetables
- Toss with Oil: In a large bowl, combine the cut vegetables. Drizzle with olive oil and sprinkle with dried thyme, garlic powder (if using), salt, and pepper.
- Mix Well: Toss the vegetables until they are evenly coated with the oil and seasonings.
Step 3: Roast the Vegetables
- Spread on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper for easy cleanup.
- Roast: Roast in the preheated oven for 25–30 minutes, or until the vegetables are tender and golden brown, stirring halfway through to promote even cooking.
Step 4: Serve
- Garnish: Once roasted, remove the vegetables from the oven and let them cool slightly. You can sprinkle with fresh herbs like parsley or additional thyme if desired.
- Enjoy: Serve warm as a side dish to your favorite main course!
Step 1: Prepare the Vegetables
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cut Vegetables: Peel and cut the carrots, parsnips, sweet potatoes, and potatoes (if using) into uniform pieces to ensure even cooking.
Step 2: Season the Vegetables
- Toss with Oil: In a large bowl, combine the cut vegetables. Drizzle with olive oil and sprinkle with dried thyme, garlic powder (if using), salt, and pepper.
- Mix Well: Toss the vegetables until they are evenly coated with the oil and seasonings.
Step 3: Roast the Vegetables
- Spread on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper for easy cleanup.
- Roast: Roast in the preheated oven for 25–30 minutes, or until the vegetables are tender and golden brown, stirring halfway through to promote even cooking.
Step 4: Serve
- Garnish: Once roasted, remove the vegetables from the oven and let them cool slightly. You can sprinkle with fresh herbs like parsley or additional thyme if desired.
- Enjoy: Serve warm as a side dish to your favorite main course!
- Prep Time: 10
- Cook Time: 30