Ingredients:

  • 3 medium (approx. 1 lb / 450g) carrots, peeled
  • 2 medium (approx. 12 oz / 340g) parsnips, peeled
  • 1 large (approx. 14 oz / 400g) sweet potato, peeled
  • 1 medium (approx. 6 oz / 170g) red onion
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 4 tbsp (56g) unsalted butter, melted
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (3g) fresh thyme leaves
  • 1 tsp (2g) dried rosemary, crushed

Instructions:

  1. Slice the carrots, parsnips, sweet potatoes, and red onion into thin, uniform rounds approximately 1/8 inch thick. Toss the sliced vegetables in a large bowl with kosher salt and cracked black pepper.
  2. Grease a 9-inch baking dish. Arrange the vegetable slices vertically on their edges, alternating colors in a tight spiral pattern starting from the outside and working toward the center, packing them snugly.
  3. Whisk the melted butter, minced garlic, fresh thyme, and crushed rosemary together. Pour the herb butter mixture evenly over the top of the vegetables, ensuring it seeps into the crevices.
  4. Bake at 400°F (200°C) for 35–40 minutes until the edges of the vegetables are dark golden brown and the center is tender.