Oven-roasting adds so much depth of flavor to sweet carrots, nutty parsnips, and fluffy red potatoes plus those yummy, toasty brown edges!
Our Roasted Root Vegetables recipe is a delicious, easy (mix it right on the sheet pan!) side dish any night. And it’s especially perfect alongside Thanksgiving turkey, Christmas roast and Easter ham!
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Roasted Root Vegetables with Honey-Dijon Drizzle
Two Healthy Kitchens• carrots • parsnips • potatoes • oil • salt • pepper
Ingredients1.
Toss vegetables with 4 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Make sure that the vegetables are evenly coated with oil, and that the seasonings are distributed throughout.2.
Spread the vegetables out on the baking sheet so they aren't piled on top of each other. If you have a smaller baking sheet and the vegetables are crowded, it's best to grab a second baking sheet/3.
Roast the vegetables for about 12 minutes. Stir vegetables and continue roasting for 8-10 minutes longer, until the vegetables have toasty, browned, roasted spots but aren't burned.Tip
You can peel and dice the carrots up to a couple of days in advance. Keep them in a zipper bag or airtight container in the fridge until you’re ready to roast them.more recipes
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