Ingredients
- 3 lbs. root vegetables, such as carrots, parsnips, sweet potatoes and beets
- 1 small red onion
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves, chopped
Preparation
- Preheat heat oven to 400 degrees and arrange rack to the lower third of the oven. Line a large baking sheet with parchment paper.
- Cut the veggies and onion into rough 1 inch chunks. Place in large bowl and add olive oil, balsamic vinegar, salt and pepper. Toss evenly to coat. Spread out into single layer on baking sheet.
- Roast 30-40 minutes or until tender on the inside and browned on the outside, mixing veggies halfway through for even cooking. Remove from oven and sprinkle with chopped thyme leaves. Serve warm or at room temperature.
Categories
- Side Dish
- Vegetable
- MHealthy