Roasted Root Vegetables with Herbs

Ingredients

• 2 lbs mixed root vegetables (carrots, parsnips, turnips, beets, sweet potato), peeled, cut into 1.5" pieces
• 3 tbsp olive oil
• 1 tsp herbes de Provence (→ foundation)
• Salt, pepper
• 1 tbsp honey (optional, last 10 min)
• Flaky salt, fresh thyme

Method

1. Toss vegetables with oil, herbs, salt, pepper.
2. Spread in a single layer on a sheet pan (use two pans if needed — crowding steams instead of roasts).
3. Roast 425°F for 35–40 min, tossing once halfway, until caramelized and tender.
4. Drizzle honey in last 10 min if desired. Finish with flaky salt and thyme.

What You're Practicing

• High-heat roasting for Maillard browning
• Single-layer spacing — the most common mistake in roasting is crowding
• Oblique cuts for even cooking and visual interest