Roasted Root Vegetables

Roasted root vegetables combine sweet potatoes, carrots, red onion, beets, and garlic tossed with olive oil, fresh rosemary, thyme, salt, and pepper. The vegetables roast together on a single sheet pan, producing caramelized edges, minimal prep, and easy cleanup. Olive oil encourages browning and richer flavor, though the vegetables can be roasted oil-free with less caramelization. The mix is highly customizable: parsnips, rutabaga, or winter squash can be substituted, and herbs or spices can be varied. The colorful medley creates a crowd-pleasing winter side suitable for holiday meals like Thanksgiving and Christmas while remaining nutritious.

"Easy side dish - All of the root veggies roast at the same time on the same sheet pan, meaning minimal prep, almost no cleanup, and maximum flavor. Colorful and crowd-pleasing - The medley of oven-roasted sweet potatoes, carrots, onions, and beets adds a pop of color to your plate. Customizable - You can substitute your favorite root vegetables, experiment with herbs and spices, or add garnishes."

"Roasted Root Vegetable Ingredients Root vegetables - Of course! I used sweet potatoes, carrots, red onion, beets, and garlic. All of these veggies are super hearty and roast in the same amount of time. Olive oil - Coating the vegetables in olive oil encourages browning and helps them taste their best. You can technically skip the oil if you'd rather keep the recipe oil-free, but the veggies won't be as caramelized or flavorful."

Read at The Almond Eater