Roasted Root Vegetables with Herbs

Name: Roasted Root Vegetables with Herbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Carrots; 300 g parsnips; 300 g beets; 400 g potatoes; 40 ml olive oil; 5 g rosemary; 5 g thyme; 15 g garlic; 5 g salt; 2 g pepper

A simple and flavorful side dish featuring a variety of roasted root vegetables. Perfect for using seasonal produce and batch cooking.

Total: 50 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 265
Protein: 4 g
Fat: 10 g
Carbs: 41 g

Ingredients

for 4 servings

Carrots400 g
parsnips300 g
beets300 g
potatoes400 g
olive oil40 ml
rosemary5 g
thyme5 g
garlic15 g
salt5 g
pepper2 g

Method

5 steps

Preheat oven to 200°C.
Chop carrots, parsnips, beets, and potatoes into bite-sized pieces.
Mince the garlic and finely chop the rosemary and thyme.
In a large bowl, toss the vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
Spread the vegetables on a baking sheet and roast for 35 minutes until tender and golden.