Roasted Root Vegetables


Preheat oven to 375°F. Line two rimmed baking sheets with parchment paper.

Combine vegetables, garlic, onions, thyme, oil, and vinegar in a large bowl. Grind salt and pepper over and toss to combine.

Spread vegetables in one layer on prepared baking sheets.

Bake, stirring once or twice, for 40 minutes, or until golden and tender.

To Serve

Remove thyme sprigs and transfer to a serving bowl.

You’ve Got Options

Use a mixture of any of the following vegetables: carrots, Brussels sprouts, white and/or sweet potatoes, broccoli, cauliflower, parsnips, beets, turnips, rutabagas, leeks, bell peppers, chile peppers, radishes, and mushrooms. Cut the mixture of vegetables in half (Brussels sprouts or small potatoes), into 1-inch cubes or 1-inch pieces and measure 6 cups for this recipe.

Fresh thyme, oregano, or marjoram sprigs add flavor as the vegetables roast.

Makes 4 to 6 Side Servings, Easily Halved


  • 6 cups vegetable pieces (see options)

  • 4 cloves garlic

  • 2 medium onions, quartered

  • 4 sprigs fresh thyme (see options)

  • 3 tablespoons extra-virgin avocado oil

  • 1 tablespoon balsamic vinegar

  • Sea salt and pepper

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.