I hesitated to post this recipe since it’s so simple! But it’s also one of my favorite ways to have vegetables, and I make a version of these roasted vegetables almost weekly, so I decided it was still worth sharing. I think that once you try this recipe, if it isn’t already your favorite go-to side dish, it will be soon.
I love using a mixture of sweet vegetables, like carrots and parsnips, combined with something in the cruciferous category, like broccoli or cauliflower, and then it’s nice to round it out with some onion or shallots. But just about any vegetable that you have in your crisper can also be used! Green beans, sweet potato, winter squash, summer squash – it’s all good! So long as you keep the size of the vegetables to 1/2 inch thick, they will cook at about the same rate. Anything thicker and you will want to start those veggies first, and of course a thin vegetable like green beans you’ll want to add a few minutes later. A little thyme. A little olive oil. And a little salt. That’s all you need and you’re good to go.
– Happy Eating, Annemarie
- 6 medium carrots, peeled
- 6 medium parsnips, peeled and cut into ½ inch rounds
- 1 head broccoli, cut into florets
- ½ large red onion, sliced lengthwise
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- ½ tsp kosher salt
- Preheat oven to 425F.
- Toss carrots, parsnips, broccoli, and onion together in a large bowl. Add olive oil, thyme, and salt. Mix well. Put vegetables in a roasting pan and roast for 10 minutes. Stir and roast for 5 more minutes. Transfer roasted vegetables to a serving dish.