Roasted Root Vegetable Medley

Name: Roasted Root Vegetable Medley
Cook time: 40 min
Yield: 4 servings
Ingredients: 300 g carrots peeled if desired, cut into 2 cm chunks; 250 g parsnips peeled, cut into 2 cm chunks; 250 g beets peeled, cut into 2.5 cm wedges; 150 g red onion cut into 2 cm wedges; 20 ml olive oil divided; 3 g fine salt divided; 1 g black pepper freshly ground; 2 g fresh thyme leaves picked from stems; 10 ml olive oil divided; 1 g fine salt divided; 15 ml maple syrup for finishing; 15 ml balsamic vinegar for finishing; 5 g fresh parsley chopped, for garnish

A weeknight-friendly side of roasted root vegetables with a simple maple-balsamic finish. The vegetables roast on a sheet pan so they brown well without steaming, and the beets are kept in large pieces so the colors stay distinct.

By Julienne

Cook time: 40 minutes

Servings: 4

Ingredients

300 g carrots peeled if desired, cut into 2 cm chunks
250 g parsnips peeled, cut into 2 cm chunks
250 g beets peeled, cut into 2.5 cm wedges
150 g red onion cut into 2 cm wedges
20 ml olive oil divided
3 g fine salt divided
1 g black pepper freshly ground
2 g fresh thyme leaves picked from stems
10 ml olive oil divided
1 g fine salt divided
15 ml maple syrup for finishing
15 ml balsamic vinegar for finishing
5 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220 C. Line a large rimmed baking sheet with parchment paper. If your sheet is smaller than 45 cm x 33 cm, use two sheets so the vegetables can roast in a single layer. The oven is fully preheated and the sheet is lined.
In a large bowl, combine the carrots, parsnips, beets, and red onion with 20 ml of the olive oil, 3 g of the salt, the black pepper, and the thyme. Toss until the vegetables are evenly coated. All vegetables look lightly coated with oil and seasonings.
Spread the vegetables on the prepared baking sheet in a single layer, keeping the beet pieces grouped if you want to reduce color transfer. Roast for 25 minutes. The vegetables have started to soften and the edges are taking on color.
Stir the vegetables and rotate the pan. Drizzle over the remaining 10 ml olive oil and roast for 12 to 15 minutes more, until the carrots and parsnips are tender when pierced with a fork and the beet wedges are cooked through. The vegetables are browned at the edges and a knife slides into the largest pieces with little resistance.
Transfer the roasted vegetables to a serving bowl. Add the remaining 1 g salt, the maple syrup, and the balsamic vinegar, then toss gently. Taste and adjust with a pinch more salt only if needed from the same total salt allowance. The vegetables are glossy and evenly seasoned.
Finish with the chopped parsley if using and serve warm. The herbs are visible on top and the dish is ready to serve.