Roasted Root Vegetable Medley

local_grocery_store Ingredients

• 4 carrots, peeled and cut into 1-inch pieces
• 4 parsnips, peeled and cut into 1-inch pieces
• 4 potatoes, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

restaurant_menu Method

1. 1.Preheat the oven to 425°F (220°C).
2. 2.In a large bowl, toss the carrots, parsnips, and potatoes with olive oil, garlic powder, dried thyme, salt, and black pepper.
3. 3.Spread the vegetables in a single layer on a baking sheet.
4. 4.Roast for 30-40 minutes, or until the vegetables are tender and golden brown, stirring once halfway through cooking.
5. 5.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to add other root vegetables like sweet potatoes or turnips to customize the medley to your liking.
• chevron_rightFor extra flavor, sprinkle grated Parmesan cheese over the vegetables before roasting.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.