Savory Roasted Root Vegetables chunk beets carrots potatoes garlic tossed thyme oil for crispy caramelized American side glory. Nordic Ware 425°F roast 35 minutes seals root sugars varied textures no steam. Hearty rainbow pairs roast turkey beef, winter warmth plate.
Crispy Roasted Root Vegetables Recipe
Beets carrots potatoes garlic thyme roasted golden. Hearty American side, sheet pan 40 minutes.
Ingredients
Equipment
Method
- Peel beets carrots potatoes chef's knife cutting board. 1-inch chunks uniform all roots. Garlic cloves peel whole. Mixing bowl dump dense potatoes carrots center beets edges.
- Drizzle 3 tbsp olive oil bowl. Sprinkle 2 tsp thyme 1 tsp salt ½ tsp pepper measuring spoons. Hands toss coat shiny 30 seconds roots glisten.
- Preheat 425°F. Parchment Nordic Ware half-sheet. Spread roots no overlap tongs denser center. Roast 20 minutes shake mitts flip. Roast 15 minutes charred edges.
- Mitts pull sheet. Toss tongs even seasoning. Plate hot rainbow juices mingle.
Notes
- 1-inch uniform chunks done together: beets longest dense last soft, carrots potatoes medium, garlic mellows roast whole no burn. Hands oil seals sugars chars sweet no dry.
- Nordic Ware half-sheet single layer crisps air flow; shake 20 minutes flips even gold all sides no pale bottoms. Beets foil wrap first 15 minutes optional bleed control.
- Fresh thyme leaves cling roast perfume; dried 1 tsp sub. Test fork tender snap shells. Salt post-roast flake finish optional crunch.
- Make ahead chop fridge 1 day toss blast. Reheat 400°F 10 minutes revives crisp. Parsley chop fold last green vibrancy.
