This Roasted Root Vegetables recipe with parsnips, sweet potatoes and beets is topped with cheese and baked to perfection.
It makes a delicious side dish for your Thanksgiving dinner or for special occasions, yet it's simple enough for a weeknight meal.
During the holiday season, with all the heavy and decadent food, healthy eating can seem almost impossible.
That's the beautiful thing about this recipe. Simple roasted vegetables make a hearty and healthy side dish and they contain some of the most essential vitamins, nutrients and dietary fiber you need.
Try this traditional minestrone soup recipe for another really healthy meal.
The combination of flavors in this recipe are an ideal pairing for almost any main course. Try them with Balsamic Vinegar Pork Chops, Grilled Bruschetta Chicken or this amazing Braised Beef Recipe.
Key Ingredients
Slicing your vegetables the same thickness not only makes for a prettier presentation, it also helps to ensure the vegetables cook evenly.
Fresh thyme really makes this recipe special. You can certainly use dried thyme if that's all you have, but fresh thyme really makes a big difference.
Once you place the skillet under the broiler to brown the cheese on top, don't walk away. It's better to keep the skillet on the middle rack at this point because the cheese will turn brown quickly.
This recipe is so versatile, with just a few changes you can have a different dish every time.
How do you Pan Roast Vegetables?
Pan roasting vegetables is super simple. Just preheat your oven to 400 degrees. For easy clean up, line a rimmed baking sheet or large roasting pan with parchment paper.
Cut your root vegetables into similar size pieces and place them in a large mixing bowl.
In a small bowl, combine oil (olive or avocado) with chopped herbs of your choice, then drizzle over vegetables and give them a toss.
Transfer vegetables in an even layer onto the lined sheet pan and place in the preheated oven. They're done when the natural sugars in the veggies begin to caramelize and they are fork tender.
Can I freeze Leftover Roasted Vegetables?
Absolutely! Allow the vegetables to cool completely before placing them in an airtight, freezer-safe container. They should freeze well for up to a couple of months.
Can I Make this Roasted Root Vegetables in Advance?
You can certainly. You can make the whole recipe in advance and reheat it.
Get the full printable grocery list and instructions for this Roasted Root Vegetable Recipe.
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