关于此食谱

一道经典、可靠的烤盘菜肴，金黄色的焦糖化根类蔬菜用橄榄油、大蒜和新鲜香草烤制而成。胡萝卜、欧洲萝卜、土豆和甜菜融合在一起，呈现出丰盛、色彩丰富的配菜，几乎不费吹灰之力就能完成。高温烤箱激发了每种蔬菜的天然甜味，创造出酥脆的边缘和嫩软的中心，与几乎任何主菜都能完美搭配。

步骤说明

1. 1

   Preheat your oven to ![425°F]. Position a rack in the center of the oven. If using two baking sheets, position racks in the upper and lower thirds.

2. 2

   Peel and cut all the vegetables into roughly 1-inch pieces so they cook evenly. Cut the beets last (or wear gloves) to avoid staining your hands. Keep the beet pieces slightly separate from the others at this stage if you want to prevent them from turning everything pink.

3. 3

   Add all the vegetables, garlic, olive oil, salt, black pepper, dried thyme, and rosemary to a large mixing bowl. Toss thoroughly until every piece is well coated in oil and seasoning.

4. 4

   Spread the vegetables out in a single layer on a large baking sheet. This is the most important step — do not crowd them. Crowded vegetables steam instead of roast and won't caramelize. Use two baking sheets if needed.

5. 5

   Roast in the preheated oven for 25 minutes without disturbing them. This allows the undersides to develop a golden-brown crust.

6. 6

   After 25 minutes, use a spatula to flip and toss the vegetables. Return to the oven and roast for another 15–20 minutes, until all the vegetables are fork-tender and caramelized at the edges.

7. 7

   Remove from the oven. If using, drizzle with balsamic vinegar and toss gently — it adds a lovely sweet-tangy gloss. Taste and adjust salt if needed.

8. 8

   Transfer to a serving platter, scatter with fresh flat-leaf parsley if using, and serve immediately while hot and crispy.