Franklin Spice Works
Thyme-Butter Roasted Root Vegetables
Root vegetables roasted in thyme butter until sweet and caramelized. A cozy, aromatic side for any roast dinner.
Ingredients
- 2 lbs mixed root vegetables (carrots, parsnips, turnips, beets), cut into chunks
- 2 tsp dried French thyme
- 4 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
Instructions
- Toss vegetables with melted butter, olive oil, French thyme, garlic, salt, and pepper.
- Spread in a single layer on a large baking sheet.
- Roast at 400F for 35-40 minutes, tossing halfway through.
- Vegetables should be tender inside and caramelized on the outside.
- Taste and finish with extra French thyme and flaky salt before serving.