Ingredients:

  • 1 pound (450g) carrots, peeled and chopped into 1-inch (2.5 cm) pieces
  • 1 pound (450g) parsnips, peeled and chopped into 1-inch (2.5 cm) pieces
  • 1 pound (450g) red beets, peeled and chopped into 1-inch (2.5 cm) pieces (Use golden beets for less staining)
  • 1 pound (450g) Yukon Gold potatoes, scrubbed and chopped into 1-inch (2.5 cm) pieces
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 lemon, zested and juiced

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash, peel (if needed), and chop all vegetables into uniform sizes.
  3. In a large bowl, combine the chopped vegetables, olive oil, rosemary, thyme, garlic, salt, and pepper. Toss well to coat.
  4. Spread the vegetables in a single layer on a large baking sheet. Use parchment paper for easy clean up.
  5. Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  6. Remove from oven and toss with lemon zest and juice. Taste and adjust seasoning if needed.
  7. Serve immediately.