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A serving of roasted root vegetables with thyme on an ivory plate
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Roasted Root Vegetables Recipe

Carrots, parsnips, sweet potatoes, and red onion roasted with olive oil and thyme until tender and browned.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 193
Ingredients Equipment Method Video Notes

Ingredients
  

  • 300 g carrots about 3 medium; peeled and cut into 3/4-inch chunks
  • 300 g parsnips about 3 medium; peeled, woody cores removed, cut into 3/4-inch chunks
  • 450 g sweet potatoes about 1 pound; scrubbed, cut into 3/4-inch cubes
  • 1 medium red onion 150 g; peeled and cut into thick wedges
  • 3 tablespoons olive oil 40.5 g
  • 2 teaspoons fresh thyme leaves 2 g
  • 3/4 teaspoon fine salt 4.5 g
  • 1/2 teaspoon black pepper 1.2 g

Equipment

  • 2 Rimmed baking sheets 18-by-13-inch
  • 1 Large mixing bowl
  • 1 Cutting board and knife
  • 1 Vegetable peeler
  • 1 Metal spatula

Method
 

  1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out two 18-by-13-inch rimmed baking sheets. Wash and dry the vegetables well. Prepare the carrots, parsnips, sweet potatoes, and onion as listed.
  2. Toss the vegetables in a large bowl with the olive oil, thyme, salt, and pepper until lightly coated. Divide between the two sheets in single layers with space between pieces. Keep onion wedges thick and together where possible.
  3. Roast for 20 minutes. Turn the vegetables with a spatula, rotate the pans, and swap their rack positions. Roast for another 15–25 minutes, until a fork enters the thickest carrot and parsnip pieces easily and edges are browned. Remove onion or smaller pieces earlier if needed.
  4. Transfer to a wide serving platter and serve hot, divided into six portions. Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days and reheat to 165°F.

Video

Notes

Nutrition is estimated for one-sixth of the recipe and counts all measured oil and salt. Thyme sugar is unavailable in the source data and omitted from estimated sugar; the 2 g quantity has minimal effect. Generic raw onion is used as a proxy for red onion. Optional substitutions are excluded.
Video credit: Andrew Zimmern, AZ Cooks: Roasted Root Vegetables. His related technique demonstration uses a different vegetable mixture, butter, and herbs. Follow the amounts and timing in this written recipe.