Oven Roasted Root Vegetables

This delicious oven-roasted root vegetables recipe is a fantastic, healthy side dish! Roasting brings out the earthy flavor and natural sweetness of the vegetables. This great recipe is perfect for the fall and winter months when root vegetables are plentiful. It’s the best root vegetable recipe for bringing out the natural sugars and flavors of each veggie. You’ll love how easy it is to make this easy side dish. It also keeps well in the refrigerator, making it an excellent meal prep recipe.

Ingredients:
3 pounds of root vegetables (carrots, sweet potatoes, turnips, parsnips, beets, onions, or celery root)
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried basil
¼ teaspoon ground black pepper

Instructions:
Heat oven to 425 degrees F.
Peel the root vegetables or scrub them thoroughly.
Chop vegetables into bite-size pieces. Keep the sizes uniform across each type of vegetable.
Place all the chopped vegetables in a large bowl.
Toss with olive oil, garlic powder, onion powder, dried thyme, dried basil, dried oregano, salt, and pepper till each piece is thoroughly coated.
Place vegetables on a large parchment or aluminum foil-lined sheet pan or large roasting pan in a single layer.
Roast in the oven for at least 30 minutes, till fork tender. If your vegetable pieces are larger, it may take 40-50 minutes.

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