Crisp and Tender Roasted Root Vegetables

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 cups Carrots
  • 1 1/2 cups Parsnips
  • 1 1/2 cups Sweet potatoes
  • 1 tsp Thyme, fresh

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on food52.com

Description

Ingredients

• 1 1/2 cups chopped carrots (3/4 inch)
• 1 1/2 cups chopped parsnips (3/4 inch)
• 1 1/2 cups chopped sweet potatoes (3/4 inch)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon finely chopped fresh thyme (or other woodsy herb of your choice)

Directions

• Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment (or dont if youre lazy like me and dont mind the extra caramelization).
• Using your fingers, toss the vegetables with the oil, salt and thyme -- I do this right on the baking sheet so as not to dirty a bowl.
• Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are crisp and tender, another 10 to 20 minutes. Serve hot, warm or at room temp. (I like to keep a batch of these in the fridge all week so I can press them into service at any time.)