Fall · HarvestGuide.ca

Roasted Root Vegetables

Ingredients

• 4 carrots, cut into chunks
• 3 beets, peeled and cubed
• 3 parsnips, cut into chunks
• 1 red onion, in wedges (optional)
• 3 tbsp olive oil
• Salt, pepper, 1 tsp thyme or rosemary
• To finish: fresh herbs, or a drizzle of honey or balsamic

Instructions

1. Heat oven to 220 °C. Cut all the vegetables into even chunks (beets a little smaller).
2. Toss with the oil, salt, pepper, and herbs. Spread in a single layer with space between pieces — use two trays if needed.
3. Keep the beets to one corner or a separate tray so they don't stain the rest.
4. Roast 30–40 minutes, tossing once, until caramelized and tender.
5. Finish with fresh herbs and a drizzle of honey or balsamic if you like.

From HarvestGuide.ca — https://harvestguide.ca/recipes/roasted-root-vegetables-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.