Name: Roasted Root Vegetables (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Carrots-peeled and chopped; 1 lb Potatoes-Yukon Gold, chopped; 1 lb Sweet Potatoes-peeled and chopped; 1/2 lb Parsnips-peeled and chopped; 3 tbsp Olive Oil; 1 tsp Dried Rosemary; 1 tsp Dried Thyme; 1/2 tsp Salt; 1/4 tsp Black Pepper

Recipe tier

A classic side dish of roasted root vegetables, seasoned simply with herbs and olive oil.

Total 45 min

Serves 6

Steps 4

Ingredients 9

Soundtrack the cook

Soul kitchen · 61 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Vegetables
1 lb 450 g Carrots-peeled and chopped
1 lb 450 g Potatoes-Yukon Gold, chopped
1 lb 450 g Sweet Potatoes-peeled and chopped
lb 225 g Parsnips-peeled and chopped
Seasoning
3 tbsp 45 mL Olive Oil
1 tsp 5 mL Dried Rosemary
1 tsp 5 mL Dried Thyme
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C).
In a large bowl, combine all Vegetables with all Seasoning. Toss to coat evenly.
Spread the vegetables in a single layer on a baking sheet.
Roast for 30-40 minutes, or until tender and slightly browned, flipping halfway through.