Easy Recipe: Delicious Roasted Root Vegetables

Roasted Root Vegetables. With yams, carrots, parsnip, and potatoes, this hearty mix of vegetables is sure to satisfy. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated.

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In general, you want to roast vegetables until they're fork tender and have caramelized edges. With Thanksgiving around the corner, I felt it was high time to revisit my recipe for Oven Roasted Root Vegetables. I love eating roasted vegetables all year round and often make these Honey Glazed Roasted Carrots and Roasted Broccoli and Bacon.

This recipe has been a favorite on the site for years.

Drizzle with the olive oil, then season with thyme, salt, and pepper.

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Toss the cut vegetables with salt, pepper, and olive oil. For my roasted root vegetable recipe, I used rutabaga, parsnips, carrots and onion, but you are welcome to use any combination of the above vegetables. My favorite roasted root vegetables to roast are potatoes, sweet potatoes, red onion, parsnip, carrots, and turnips.