Ingredients

• 1 pound carrots, peeled and cut into 1-inch chunks
• 12 ounce parsnips, peeled and cut into 1-inch chunks
• 10 ounce beets, peeled and cut into 1-inch chunks
• 8 garlic, halved
• 3 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme, leaves only
• 1 teaspoon fresh rosemary, finely chopped
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper, ground
• 2 tablespoon fresh parsley, chopped

Steps

1. Preheat your oven to 425°F (220°C).
2. Peel the carrots, parsnips, and beets using a vegetable peeler.
3. Cut the peeled carrots, parsnips, and beets into even 1-inch chunks and place them in a large bowl.
4. Add the halved garlic cloves to the bowl with the chopped vegetables.
5. Drizzle the olive oil and balsamic vinegar over the vegetables and toss until all pieces are evenly coated.
6. Sprinkle the thyme leaves, chopped rosemary, sea salt, and black pepper over the vegetables and toss again to distribute the seasonings evenly.
7. Spread the seasoned vegetables in a single layer on a large sheet pan, arranging them so they are mostly in one layer with some room between pieces.
8. Roast in the preheated oven for 35 to 40 minutes, stirring the vegetables halfway through cooking at the 17-18 minute mark, until they are golden brown and tender when pierced with a fork.
9. Remove the sheet pan from the oven and taste a piece to ensure the vegetables are cooked through and the garlic is soft and caramelized.
10. Transfer the roasted vegetables to a serving bowl or platter and garnish with fresh chopped parsley before serving.