Baked Root Vegetables

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Recipe for baked root vegetables

Different roasted root vegetables are not only a very beautiful side dish, but they are also incredibly delicious and flavorful in many dishes.

When root vegetables go into the oven, their natural sweetness really comes out, which pairs superbly with, for instance, a delicious piece of meat.

I served this batch of root vegetables with tonight’s flank steak, asparagus potatoes, and a wonderful red wine sauce.

Use the root vegetables you personally like the most! I don’t discriminate (ha ha), so I used all varieties I could think of on the spot.

Roasted Root Vegetables Recipe

Servings: 1 persons

Baked Root Vegetables

Author: Anne Mette Autzen

Keyword: Beets, Carrots, Dinner, Fall, Healthy, Late Summer, Sides, Spring, Summer, Vegetables, winter

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Metric - US Customary

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Ingredients

• 1 kg Root Vegetables I used carrots, parsnips, parsley root, and beetroot
• Oil 1 - 2 tbsp. neutral-flavored
• Fresh thyme
• Salt and Pepper from grinder

Instructions

• 1. Peel the root vegetables and cut them into desired sizes.
  2. Place them in a freezer bag and also pour the oil into the bag.
  3. Massage the bag's contents well and thoroughly until the oil is distributed.
  4. Open the bag and pour the root vegetables onto a baking tray lined with parchment paper.
  5. Season the root vegetables with salt, pepper, and plenty of fresh thyme.
  6. Bake the root vegetables in the middle of the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 45 minutes.
  7. Remove the finished root vegetables from the oven and serve.

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