Roasted Root Vegetable

Experience the ultimate comfort food with this simple yet flavorful Roasted Root Vegetable recipe. This dish is a perfect celebration of the natural sweetness of root vegetables, roasted to perfection with a blend of aromatic spices and herbs.

Flavor Profile

1. Sweet and Earthy: The roasted root vegetables provide a sweet and earthy flavor.
2. Aromatic and Spicy: The blend of spices and herbs adds an aromatic and spicy flavor.
3. Comforting and Warm: The dish is perfect for a cozy night in, as it’s comforting and warm.

Benefits

1. Easy to Make: Perfect for busy weeknights or last-minute meal plans.
2. Nutritious and Wholesome: A healthy and delicious meal option that’s packed with protein, healthy fats, and complex carbohydrates.
3. Customizable: Experiment with different ingredients and flavors to make the recipe your own.

Ingredients:

1.  1 lb (450g) carrots, peeled and cut into strips
2.  1 lb (450g) parsnips, peeled and cut into strips
3.  1 medium rutabaga, peeled and cut into wedges
4.  1 medium turnip, peeled and cut into strips
5.  1 large red onion, cut into wedges
6.  2 tablespoons olive oil
7.  2 tablespoons maple syrup (optional, for sweetness)
8.  1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
9.  1 teaspoon rosemary, finely chopped (or 1/2 teaspoon dried)
10.  1/2 teaspoon smoked paprika (optional, for a smoky flavor)
11.  Salt and black pepper, to taste

Instructions:
1. Preheat Oven:

•  Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prepare Vegetables:

•  In a large mixing bowl, combine the carrots, parsnips, rutabaga, turnip, and onion wedges.
•  Drizzle with olive oil and maple syrup (if using).

3. Season Vegetables:

•  Sprinkle with thyme, rosemary, smoked paprika (if using), salt, and pepper. Toss well to ensure everything is evenly coated.

4. Roast Vegetables:

•  Spread the vegetables in a single layer on the prepared baking sheet.
•  Roast for 40-45 minutes, stirring halfway through, until the vegetables are tender and caramelized.
• 5. Serve:
•  Transfer the roasted vegetables to a serving dish. Garnish with rosemary and serve warm