Roasted lamb with root vegetables –Hey y’all! Today we’re diving into a delightful dish that’ll warm your soul and fill your belly with good vibes—Roasted Root Vegetables! This recipe is easy, comforting, and packs a whole lot of flavor. Perfect for a family gathering or just a cozy dinner at home. Let’s get into it!
Roasted Root Vegetables
These roasted root vegetables are not only colorful but also tasty and nutritious. You can mix and match your veggies to suit your taste or what you have on hand!
Ingredients
- 1 pound carrots, peeled and cut into sticks
- 1 pound parsnips, peeled and cut into sticks
- 1 pound sweet potatoes, peeled and cubed
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C). This heat will bring out the natural sweetness of the veggies.
- In a large mixing bowl, toss together the carrots, parsnips, sweet potatoes, and red onion. Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Give it a good mix to coat all the veggies evenly.
- Spread the veggies out in a single layer on a baking sheet. You want them to have enough space so they roast nicely instead of steaming.
- Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and caramelized. Stir them halfway through cooking for even roasting.
- Once they’re done, take them out of the oven and let ‘em cool for a few minutes. Sprinkle with fresh parsley for that extra touch of flavor!
And there you have it! A vibrant, hearty dish that’s full of flavor and love. Serve these roasted root vegetables as a side dish or pile them onto your plate for the main event. Enjoy every single bite, and don’t forget to share the love with your family and friends!