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

$6.46for 460 minServes 4

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

Photo: primaverakitchen.com

What it costs

Pick your city to see which ingredients are on sale

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

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices

Pantry staples you likely have

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

Not included in the cost.

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

Typical price

$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.

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.