Side dishe for 4

Roasted Root Vegetables with Thyme

Name: Roasted Root Vegetables with Thyme
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 carrot; 5 golden beets; 4 shallots cut in half; 2 turnips; 4 cloves garlic; 2 tbsp extra-virgin olive oil; 5 sprigs fresh thyme; 1/4 cup parsley; 2 tbsp balsamic vinegar; salt and pepper

Carrots, beets, shallots, turnips, and garlic roast with thyme, then finish with parsley and balsamic vinegar.

Typical price

$6.46for 4 servings

$1.62 per serving$6.46 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: primaverakitchen.com

60 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Lunches Back to school Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Carrots$1.09/lb typical	0.15 lb	$0.17Typical price
Beets$1.99/lb typical	1.25 lb	$2.49Typical price
Leeks and shallots$3.49/lb typical	0.65 lb	$2.18Typical price
Radishes, turnips, rutabaga$1.99/lb typical	0.2 lb	$0.37Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	0.25	$0.40Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$6.46

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilVinegarSalt and pepper

Not included in the cost.

Ingredients

1 carrot
5 golden beets
4 shallots cut in half
2 turnips
4 cloves garlic
2 tbsp extra-virgin olive oil
5 sprigs fresh thyme
1/4 cup parsley
2 tbsp balsamic vinegar
salt and pepper

Steps

Heat the oven to 425 F and cut the carrot, beets, and turnips into 1-inch pieces.
Toss the vegetables, shallots, garlic, olive oil, thyme, salt, and pepper on a 13-by-9-inch baking sheet.
Roast for 45 minutes, stirring after 25 minutes, until the vegetables are tender.
Remove the thyme, then toss the roasted vegetables with parsley and balsamic vinegar.