American · Side · Easy
Roasted Root Vegetables
Carrots, parsnips, sweet potatoes, and red onion roasted until their edges caramelize and their flavors deepen. The colorful, earthy dish that makes the whole platter look abundant.
The whole recipe in 60 seconds
Roasted Root Vegetables, in 5 ideas
- Cut everything to a similar size so it all finishes together.
- A drizzle of maple syrup in the last 10 minutes gives a holiday glaze.
- Fresh thyme and rosemary both belong here. Use what you have.
- Leftovers blend into a gorgeous soup with a little broth and cream.
- Serve them right on the roasting platter for a generous, rustic look.
What you need
Ingredients
- 2 sweet potatoes, peeled and cut into 1 inch chunks
- 4 carrots, peeled and cut into thick coins
- 3 parsnips, peeled and cut into chunks
- 1 large red onion, cut into wedges
- 1 lb Brussels sprouts, halved (optional)
- 1/4 cup olive oil
- 2 tbsp maple syrup (optional)
- 1 tsp fresh thyme leaves
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
How to make it
Directions
- Heat the oven to 425°F and line two baking sheets with parchment.
- Toss all the vegetables with the olive oil, thyme, salt, and pepper until glossy.
- Spread them in a single layer with space between the pieces. Crowded vegetables steam instead of roast.
- Roast 20 minutes, then turn the pieces with a spatula.
- Roast 15 to 20 minutes more, until tender inside with deep caramel edges. Drizzle with maple syrup in the last 10 minutes if you like.
- Pile onto a warm serving platter and bring to the table straight away.
Two pans, always. Giving the vegetables room to breathe is the entire difference between roasted and merely baked.