Serve up these classic root vegetables a different way the next time you entertain. The combination between the color and flavor will satisfy your guests. 

Serves: 6-8
Prep: 15 minutes
Boil: 7 minutes
Bake: 35 minutes


  • 2 Parsnips, shredded and cubed
  • 2 Carrots, shredded and cubed
  • 2 Sweet Potatoes, shredded and cubed
  • 5 Red Potatoes, cubed
  • 3 Shallots, quartered
  • 2 Tbsp Rosemary, plus more for garnish
  • 2 Tbsp Thyme
  • 2 Tbsp Olive Oil
  • Salt and Pepper, to taste

Preheat oven to 425˚F. 

  1. Begin by peeping the parsnips, carrots, sweet potatoes and red potatoes. 
  2. Then place those vegetables into a large pot of water and bring to a boil. 
  3. Boil for about 7 minutes so the vegetables are tender but still crisp.
  4. Drain the vegetables and place onto a baking sheet lined with aluminum foil (for easy clean up.) 
  5. Evenly disperse the shallots, rosemary, thyme, olive oil, salt and pepper. 
  6. Place in the oven and roast for 35 minutes. 
  7. Once the vegetables are slightly golden place on a serving dish and garnish with rosemary; serve and enjoy!


*Tip: Complete steps 1-5 a day before hand and place into the refrigerator. Then on the day of entertaining take the baking sheet out of the refrigerator 30 minutes before completing steps 6 and 7.