top of page

Roasted Root Vegetables

Serves:

8

Ingredients

  • 1 rutabaga peeled and cut into squares

  • 4-5 parsnips peeled and sliced long ways

  • 4 large carrots peeled and left whole. If thick, slice long ways once

  • 2 medium sweet potatoes peeled and sliced long ways (½ inch thick)

  • 1-2 yellow onions peeling and sliced 

  • 4 sprigs of fresh thyme

  • 2 sprigs of fresh rosemary 

  • Salt Pepper

  • 2 tablespoons of olive oil

  • 4 tablespoons of butter (½ stick)

Steps

  1. Preheat oven to 400 degrees

  2. Using two baking sheets, combine all peeled and cut vegetables and lay on baking sheets evenly divided. 

  3. Drizzle vegetables with olive oil, season with salt pepper and add thyme and one of the sprigs of rosemary

  4. While vegetables are baking, melt butter in a small saucepan with second sprig of rosemary.

  5. Bake all vegetables for 25 minutes, flipping vegetables halfway through baking.

  6. Discard sprig stems. Before serving, drizzle the rosemary infused butter on top of vegetables and enjoy.

bottom of page