Roasted root vegetables, 3 ways

I love roasted vegetables. If I’m craving a light dinner, I will sometimes just roast up all the vegetables in my house and have a giant bowl of roasted veggies for dinner. These three recipes are some of my favorite ways to roast them.

Roasted carrots with balsamic vinegar and thyme recipe

This simple roasted carrot recipe gets jazzed up with the addition of balsamic vinegar and lots of fresh thyme.

Serves 4

Prep time: 10 minutes | Bake time: 30-40 minutes | Total time: 40-50 minutes

Ingredients:

• 2 pounds carrots, peeled and diced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon kosher salt
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon black pepper

Directions:

1. Preheat the oven to 400 degrees F, and line a rimmed baking sheet with parchment paper or a Silpat liner.
2. To a large bowl, add the diced carrots, olive oil, balsamic vinegar, kosher salt, fresh thyme leaves and black pepper. Stir to combine.
3. Add the carrots to the prepared baking sheet, and spread them out so they are not touching.
4. Bake for 20 to 30 minutes, until the carrots are soft.

Roasted turnips with rosemary recipe

These simple roasted turnips are slowly roasted until slightly browned and are then seasoned with chopped fresh rosemary.

Serves 4

Prep time: 10 minutes | Bake time: 30-40 minutes | Total time: 40-50 minutes

Ingredients:

• 2 pounds turnips, peeled and cubed
• 1/4 cup olive oil
• 2 teaspoons chopped rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper

Directions:

1. Preheat the oven to 400 degrees F, and line a rimmed baking sheet with parchment paper or a Silpat liner.
2. To a large bowl, add the diced turnips, olive oil, chopped rosemary, kosher salt and ground pepper.
3. Add the turnips to the prepared baking sheet, and spread them out so they are not touching.
4. Bake for 30 to 40 minutes, until lightly browned and soft.

Roasted beets with cumin and cilantro recipe

Roasting beets has never been so easy! This simple recipe takes fresh beets and pairs them with flavorful cumin and fresh cilantro.

Serves 4

Prep time: 10 minutes | Bake time: 1 hour | Inactive time: 20 minutes | Total time: 1 hour 30 minutes

Ingredients:

• 3 medium beets, stems removed
• 1/4 cup diced cilantro
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground pepper

Directions:

1. Preheat the oven to 425 degrees F, and line a rimmed baking sheet with parchment paper or a Silpat liner.
2. Wrap the beets individually in foil.
3. Add the foiled beets to the baking sheet, and roast for about 1 hour, until soft.
4. Remove the beets from the oven, and let them cool for 20 minutes.
5. Remove the beets from the foil, and then remove the skins. The skins should easily peel off.
6. Slice the beets, and add them to a large mixing bowl along with the cilantro, olive oil, cumin, kosher salt and ground pepper.

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More vegetable recipes

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Vegetable-packed pancakes
Vegetable galette