Whole 30 Vegan Roasted Root Vegetables with Garlic
Total time55 min
Prep time15 min
Cook time40 min
4.5(5)
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Learn more →Ingredients
4 servings
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium beets, peeled and cut into 1-inch cubes
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 small red onion, cut into 1-inch wedges
- 6 cloves garlic, unpeeled
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves
- 1 tbsp balsamic vinegar
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it unlined for better browning.
- 2
Add the carrots, parsnips, beets, sweet potato, red onion, and garlic cloves to a large mixing bowl. Drizzle with the olive oil, then sprinkle with the salt, pepper, and thyme. Toss until every piece is evenly coated.
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