Roasted Root Vegetables

Ingredients

• •2 medium carrots, cut into 1-inch pieces
• •2 medium parsnips, cut into 1-inch pieces
• •1 large red potato, cut into 1-inch cubes
• •1 medium red onion, cut into wedges
• •1 medium beet, cut into 1-inch cubes
• •3 tablespoons olive oil
• •2 cloves garlic, minced
• •1 teaspoon dried thyme
• •1 teaspoon dried rosemary
• •to taste salt and black pepper

Directions

1. 1Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. 2Toss all cut vegetables with olive oil, garlic, thyme, rosemary, salt, and pepper in a large bowl until evenly coated.
3. 3Spread vegetables in a single layer on the baking sheet.
4. 4Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and golden brown.
5. 5Serve hot as a side dish or main course.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.