Description

Unlock deep, earthy flavours with this simple, hands-off roasting method. The perfect versatile side dish that brings a touch of rustic elegance to any meal.

Ingredients

Scale

Pantry Staples

3 tablespoons 45 ml extra virgin olive oil
1 teaspoon coarse sea salt
¼ teaspoon coarse black pepper
½ teaspoon smoked paprika

Produce

2 lbs about 900 g firm root vegetables (a mix of carrots, parsnips, and turnips works well)
1 large yellow onion
1 ½ tablespoons fresh thyme leaves (stripped from stems)

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Instructions

Oven & Pan Pre-Heating : Position an oven rack in the lower third of your oven and preheat to 400°F (205°C). Place the empty heavy-duty roasting pan in the oven to get hot.
Prepare the Vegetables : Thoroughly wash and peel the root vegetables. Trim the ends and chop them into uniform 1-inch (2.5 cm) cubes. Cut the yellow onion into similar-sized wedges.
Create the Seasoning Slurry : In the large mixing bowl, whisk together the olive oil, fresh thyme leaves, smoked paprika, sea salt, and black pepper until well combined.
Coat the Vegetables : Add all the chopped vegetables and onion wedges to the bowl with the seasoning slurry. Toss thoroughly with your hands or a large spatula to ensure every piece is evenly coated in oil and herbs.
Initial Searing Roast : Carefully remove the hot roasting pan from the oven. Immediately tip the coated vegetables onto the pan, spreading them into a single, uncrowded layer. The hot surface will create an initial sizzle. Roast for 20 minutes.
Final Roasting & Caramelization : Remove the pan from the oven. Use a spatula to flip and toss the vegetables. Return the pan to the oven and roast for an additional 15 to 20 minutes. The vegetables are done when they are fork-tender with deeply browned, caramelized edges. Serve immediately.

Notes

Storage: Store any leftovers in a sealed container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or an air fryer for best results.
Variations: For a lower carbohydrate count, substitute half of the carrots or parsnips with celeriac (celery root) or rutabaga. Adjust roasting time as needed.
Pro Tip: If your vegetables are steaming rather than browning, the pan is too crowded. Use two pans if necessary to ensure the vegetables have space to roast properly. The preheated pan is essential for achieving a good sear.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 226