Roasting veggies might be one the easiest ways to make a delicious side (or main!) dish that bursts with intense, deep flavors.
The crisp snap of raw veggies magically transforms into tender crunchiness, with a delectable hint of sweetness from the caramelized crust that forms in the oven.
The best part of roasted veggies is that you can eat them hot, lukewarm, or cold and they’re still delicious.
And you can eat them any way you want — tossed on a bed of greens, as a side to your favorite protein, or in a bowl with hearty grains.
The possibilities are endless!
- 1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces
- 1 lb. parsnips, peeled, cut into 1½-inch pieces
- 1 large sweet potato, peeled, cut into 1½-inch pieces
- 2 large carrots, cut into 1½-inch pieces
- 2 medium beets, cut into 1½-inch pieces
- 2 medium yellow onions, peeled, quartered
- 5 tsp. olive oil
- 2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme)
- 1 tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- Preheat oven to 425°F.
- Line two large baking sheets with foil. Set aside.
- Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.
- Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.
- Bake, mixing twice, for 35 to 40 minutes, or until tender and golden brown.