5 from 2 votes
Roasted Beets, Parsnip, Carrots and Fennel
Oven Roasted Root Vegetables with Thyme and Parmesan
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

These roasted root vegetables include Beet, Parsnip, Carrots and Fennel and are tossed with parmesan and thyme just before serving

Servings: 6 Servings
Author: Tony Bailey
  • 1 Medium Red Onion
  • 10 Cloves Garlic (Whole, with ends trimmed)
  • 3 Carrots
  • 3 Parsnip
  • 1 Fennel
  • 3 Medium Red Beets
  • 2 Tablespoons Olive Oil
  1. Preheat your oven to 425 degrees and place a sheet pan on the middle rack

  2. Cut the red onion into large slices and trim the root end off of the garlic cloves (leaving them whole).  Place in a medium bowl

  3. Peel the beets, carrots and the parsnips.  Cut them into uniform pieces (about 3/4" cubes for the beets and add to the bowl

  4. Chop the tops and the root base from the fennel bulb.  Slice into large pieces and add to the bowl

  5. Toss with olive oil and add salt and pepper to your liking.  Carefully remove the sheet pan and spread out the vegetables. 

  6. Roast for 45 minutes, stirring after about 25 minutes