Roasted Root Vegetables

"Easy side dish - All of the root veggies roast at the same time on the same sheet pan, meaning minimal prep, almost no cleanup, and maximum flavor. Colorful and crowd-pleasing - The medley of oven-roasted sweet potatoes, carrots, onions, and beets adds a pop of color to your plate. Customizable - You can substitute your favorite root vegetables, experiment with herbs and spices, or add garnishes."

"Roasted Root Vegetable Ingredients Root vegetables - Of course! I used sweet potatoes, carrots, red onion, beets, and garlic. All of these veggies are super hearty and roast in the same amount of time. Olive oil - Coating the vegetables in olive oil encourages browning and helps them taste their best. You can technically skip the oil if you'd rather keep the recipe oil-free, but the veggies won't be as caramelized or flavorful."

Roasted root vegetables combine sweet potatoes, carrots, red onion, beets, and garlic tossed with olive oil, fresh rosemary, thyme, salt, and pepper. The vegetables roast together on a single sheet pan, producing caramelized edges, minimal prep, and easy cleanup. Olive oil encourages browning and richer flavor, though the vegetables can be roasted oil-free with less caramelization. The mix is highly customizable: parsnips, rutabaga, or winter squash can be substituted, and herbs or spices can be varied. The colorful medley creates a crowd-pleasing winter side suitable for holiday meals like Thanksgiving and Christmas while remaining nutritious.

Read at The Almond Eater