Delicious Roasted Root Vegetable Medley with Thyme and Rosemary

Looking for a healthy and flavorful side dish or a vegetarian main course? This roasted root vegetable medley is the perfect option for you! The combination of colorful vegetables, fragrant herbs, and savory spices makes this dish irresistible.

Ingredients:

• 3 cups of chopped root vegetables (carrots, parsnips, beets, and sweet potatoes)
• 2 tablespoons of olive oil
• 1 tablespoon of fresh thyme leaves
• 1 tablespoon of fresh rosemary leaves
• 1 teaspoon of paprika
• Salt and black pepper to taste

To begin, preheat your oven to 400°F (200°C). In a large mixing bowl, combine the chopped root vegetables with the olive oil, thyme, rosemary, paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the seasoning.

Next, spread the vegetables out in a single layer on a baking sheet. Roast them for 30-35 minutes, or until they are tender and lightly browned. Be sure to toss them halfway through the cooking time for even browning.

Finally, remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving. This dish is perfect as a side dish for roasted meats or as a main course for vegetarians. Enjoy!