Oven-Roasted Root Vegetables

These delicious roasted vegetables are a very easy and delicious side dish that goes well with any main dish.

YIELDS 4 Servings
PREP TIME 20 mins
COOK TIME 40 mins


 2 carrots, halved or quartered length-wise and cut into 3 inch pieces
 2 parsnips, cut into 1-inch pieces
 10 oz baby potatoes (such as fingerling and red-skinned), unpeeled, halved
 1 large shallot, thinly sliced
 4 tsp olive oil
 1 tbsp chopped fresh thyme
 ¼ tsp salt
  tsp freshly ground pepper

1. Preheat the oven to 400°F.

2. Combine the carrots, parsnips, potatoes, and shallot in a large nonstick roasting pan; drizzle with the oil and sprinkle with the thyme, salt, and pepper; toss to coat. Spread the vegetables in an even layer.

3. Roast, stirring occasionally, until the vegetables are browned in spots and tender, about 40 minutes.

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