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    Home / Pacific Northwest Kitchen / Roasted Root Vegetables

    Roasted Root Vegetables

    Carrots, parsnips, and beets roasted with olive oil and herbs until caramelized and tender.

    ⏱ 15 minPrep time
    🔥 35 minCook time
    🍽 6Servings
    🏷 Pacific Northwest KitchenCategory
    ☆☆☆☆☆No ratings yet
    Caramelized roasted root vegetables with rosemary and thyme

    Carrots, parsnips, and beets roasted with olive oil and herbs until caramelized and tender.

    Earth’s candy, roasted

    Sweet parsnips, carrots, and beets concentrate into caramelized, tender nuggets in a hot oven — the ultimate cold-weather side.

    Pacific Northwest recipes →

    Step by stepInstructions

    1. Preheat the oven to 425°F.
    2. Toss all the vegetables with the olive oil, rosemary, thyme, salt, and pepper on a large baking sheet, spreading in one layer.
    3. Roast 30-35 minutes, stirring once halfway, until tender and caramelized at the edges.
    4. Season to taste and finish with fresh parsley.

    💡 Chef tips & storage

    Don't overcrowd the pan — space lets them caramelize instead of steam. Cut the pieces roughly the same size for even cooking.

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    Recipe details

    Prep15 min
    Cook35 min
    Servings6
    CategoryPacific Northwest Kitchen
    PublishedAugust 16, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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