Gathering Your Rainbow

Before we get started, let's talk ingredients. You'll need:

• 1 large sweet potato, peeled and cubed
• 1 large russet potato, peeled and cubed
• 2 large carrots, peeled and chopped
• 2 medium beets, peeled and cubed (Tip: wear gloves while peeling beets – they'll stain your hands!).
• 2 parsnips, peeled and chopped
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

Don't be afraid to experiment! Feel free to add or substitute other root vegetables, like turnips or celeriac. This is YOUR recipe-make it your own. One time I even snuck in some butternut squash.it was surprisingly delicious. You could also add other herbs like sage or oregano. Get creative!

The Roasting Process: It is a lot easier than imagined.

Preheat your oven to 400°F (200°C). Take a large bowl. Toss all your chopped root vegetables with olive oil, rosemary, thyme, salt, and pepper. Make sure they're evenly coated; I like to use my hands for this-it's more fun! Spread them out in a single layer on a large baking sheet. This ensures even roasting and prevents steaming. Trust me on this one, uneven roasting is a culinary tragedy.

Roast for 35-45 minutes, or until the vegetables are tender and slightly caramelized. Seriously, the smell alone is worth it. They're done when they're easily pierced with a fork, but every now and then, I give them a little stir to make sure everything is browning evenly.

Serving Suggestions (Because Presentation Matters!)

Once your roasted root vegetables are cool enough to handle, serve them as a side dish accompanying your favorite protein. They go really well with roast chicken, grilled salmon, or even a hearty vegetarian chili. They also make a great addition to salads or grain bowls-add some toasted nuts or seeds for extra crunch! I personally love them with a dollop of plain Greek yogurt or a drizzle of balsamic glaze. The possibilities are endless. Don't be afraid to get creative!

A Few Extra Tips from My Kitchen

• For extra flavor: Sprinkle maple syrup or honey on them while they're in their last 10 minutes in the oven. Sweet and savory-the match made in heaven!
• Make it ahead: These roasted vegetables will keep for 3 days in the fridge. Give them a quick reheat in the oven or the microwave before serving.
• Don't overcrowd the pan! Make sure your vegetables are in a single layer; crowding leads to steaming instead of roasting, and nobody wants soggy vegetables.

And there you have it! A simple, colorful, and incredibly delicious side dish that is sure to impress. Now go forth and roast!