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Beets carrots potatoes garlic thyme roasted golden.

Crispy Roasted Root Vegetables Recipe

Beets carrots potatoes garlic thyme roasted golden. Hearty American side, sheet pan 40 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium beets peeled 1-inch chunks
  • 6 carrots 1-inch chunks
  • 4 Yukon potatoes 1-inch chunks
  • 1 head garlic cloves peeled
  • 3 tbsp olive oil
  • 2 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • ½ tsp black pepper

Equipment

  • Chef’s knife
  • Cutting board
  • Mixing bowl
  • Nordic Ware half-sheet
  • Tongs
  • Measuring spoons

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.