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Best Baked Root Vegetables

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Serves 8-10 | Prep Time 15 | Cook Time 45

Why I Love This Recipe

This is one of my favorite side dishes during fall and winter. Vary the root vegetables in this dish according to your preference. Once baked, the clean-up is easy thanks to one of my favorite baking aids, parchment paper.

Ingredients You'll Need

10 baby red, blue or purple skinned potatoes, with skins
3 yukon gold potatoes halved, with skins
2 parsnips, cut to similar size as baby carrots
2C whole baby carrots, peeled
8 whole shallots, peeled
1C chipolini or pearl onions
2T balsamic vinegar
1T olive oil
black pepper, freshly cracked
fresh or dried thyme leaves
large shallow baking sheet
parchment paper


Preheat oven to 400 degrees.

Cut or fold parchment paper to easily fit the bottom of the baking sheet. Combine prepared root vegetables in bowl and set aside. Whisk the olive oil with the balsamic vinegar and combine with vegetables. Toss in the pepper and thyme. Spread mixture onto prepared baking sheet and roast for 45 minutes.

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