Roasted Root Vegetables
- Total Time
Two kinds of potatoes, carrots, parsnips, beets, and onions make this a hearty side dish for roast chicken or pork.
olive oil1 Tbsp
uncooked red potato(es)¾ pound(s), small, scrubbed and quartered
uncooked sweet potato(es)1 large, peeled and cut into 3/4-inch chunks
uncooked carrot(s)4 medium, sliced
uncooked parsnip(s)2 medium, peeled and sliced
uncooked beets1 cup(s), fresh, peeled and cut into 3/4-inch chunks
uncooked onion(s)2 medium, cut into 3/4-inch chunks
canned chicken broth½ cup(s)
canned tomato paste1 Tbsp
garlic clove(s)2 clove(s), medium, crushed
dried thyme½ tsp, crumbled
table salt½ tsp
black pepper¼ tsp, freshly ground
- Preheat the oven to 400°F. Place the oil in a large shallow roasting pan or jelly-roll pan. Heat the pan in the oven until the oil is hot, about 2 minutes. Add the red potatoes, sweet potato, carrots, parsnips, beets, and onions.
- Combine the broth, tomato paste, garlic, thyme, salt, and pepper in a small bowl. Pour over the vegetables; mix well. Bake, stirring a few times, until the vegetables are tender, about 45 minutes. Serve hot or warm. Yields about 3/4 cup per serving.