Roasted Root Vegetables

Ingredients

• 10 ounces carrots – peeled, cut into 1-inch chunks
• 10 ounces parsnips – peeled, cut into 1-inch chunks
• 12 ounces sweet potatoes – peeled, cut into 1-inch chunks
• 8 ounces turnips – peeled, cut into 1-inch chunks
• 8 ounces beets – peeled, cut into 0.75-inch chunks
• 3 tablespoons extra-virgin olive oil
• 1.5 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 2 teaspoons fresh rosemary – finely chopped
• 2 teaspoons fresh thyme – leaves, chopped
• 3 cloves garlic – lightly crushed
• flat-leaf parsley – chopped (for serving)

Instructions

1. Place a large rimmed baking sheet on the middle rack and heat the oven to 425°F (220°C).
2. Peel and cut the carrots, parsnips, sweet potatoes, turnips, and beets into evenly sized pieces as directed so they roast at the same rate.
3. In a large bowl, toss the carrots, parsnips, sweet potatoes, turnips, and beets with the extra-virgin olive oil, kosher salt, black pepper, fresh rosemary, and fresh thyme until evenly coated.
4. Carefully spread the vegetables on the preheated baking sheet in a single layer, grouping the beets at one end to minimize color bleeding; use a second sheet if needed to avoid crowding.
5. Roast for 20 minutes, until the undersides are beginning to brown.
6. Remove the pan, scatter the garlic over the vegetables, and turn everything with a spatula. Roast 15–25 minutes more, until edges are deeply browned and the centers are tender when pierced with a knife.
7. Transfer to a warm platter and sprinkle with flat-leaf parsley (for serving). Serve hot.