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Roasted Root Vegetables on a plate
Melissa Hart

Roasted Root Vegetables

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb carrots peeled and cut into 3/4-inch pieces
  • 1 lb parsnips peeled and cut into 3/4-inch pieces, woody cores removed
  • 1 lb turnips peeled and cut into 3/4-inch cubes
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Method
 

  1. Heat oven to 425°F; set out two rimmed sheets. Pat vegetables dry for oil to coat.
  2. Whisk oil, mustard, salt, pepper, and thyme in large bowl. Thoroughly toss with carrots, parsnips, and turnips.
  3. Divide between sheets in loose single layers; roast 20 minutes without piling.
  4. Turn vegetables; swap sheets between racks. Roast 15 to 20 minutes more until browned and easily pierced.
  5. Transfer to warm dish; serve promptly. Do not tightly cover: steam softens browned edges.