Simple Roasted Mixed Vegetables
Roasting vegetables is one of the best ways to cook vegetables since it makes them all caramelized and crispy on the outside while leaving them tender in the middle. Simple enough to have as a side on a weeknight and tasty enough to serve to company.
Servings 4 servings
Ingredients
- 6 medium carrots peeled
- 6 medium parsnips peeled and cut into 1/2 inch rounds
- 1 head broccoli cut into florets
- 1/2 large red onion sliced lengthwise
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1/2 tsp kosher salt
Instructions
- 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.