3 large carrots, peeled and sliced into 1 inch rounds
2 medium parsnips, peeled and sliced into 1 inch rounds
1 pound Brussels sprouts, trimmed and halved
1 large sweet potato, cubed into 1 inch pieces
1 red onion, cut into thick wedges
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons balsamic glaze, for drizzling
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and to make cleanup much easier after the holiday meal.
Peel and chop the carrots, parsnips, and sweet potato into uniform pieces to ensure they cook at the same rate. Trim the ends off the Brussels sprouts and slice them in half, and then cut the red onion into thick wedges so they do not burn too quickly.
Place all the prepared vegetables into a large mixing bowl. Drizzle with the olive oil and add the minced garlic, fresh rosemary, thyme, salt, and pepper. Toss everything thoroughly with your hands or large spoons until every piece is evenly coated in oil and herbs.
Spread the vegetables out in a single layer on the prepared baking sheet. It is important not to crowd the pan, as this would cause the vegetables to steam rather than roast. If your pan is too small, use two separate baking sheets for the best results.
Place the vegetables in the oven and roast for 30 to 35 minutes. Halfway through the cooking time, use a spatula to toss the vegetables, which helps them brown evenly on all sides. They are done when they are fork tender and have beautiful charred edges.
Remove the tray from the oven and transfer the vegetables to a serving platter. Drizzle the balsamic glaze over the top while they are still warm for a punch of acidity and sweetness that ties the whole dish together.
