Description
This Roasted Root Vegetables recipe is a delightful blend of colorful and nutritious root vegetables seasoned with herbs and roasted to perfection. It’s a simple yet flavorful side dish that pairs well with any main course.
Ingredients
Scale
Root Vegetables:
- 2 carrots (peeled and cut into 1-inch chunks)
- 2 parsnips (peeled and cut into chunks)
- 2 medium sweet potatoes (peeled and cubed)
- 1 small red onion (cut into wedges)
- 1 golden beet (peeled and chopped)
Seasoning:
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish:
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare Vegetables: In a large bowl, combine the carrots, parsnips, sweet potatoes, red onion, and beet. Drizzle with olive oil, then sprinkle with thyme, garlic powder, salt, and pepper. Toss until evenly coated.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, tossing halfway through, until golden and tender.
- Finish and Serve: Remove from the oven, sprinkle with fresh parsley if desired, and serve warm.
Notes
- You can use any combination of root vegetables like turnips or rutabagas to suit your taste.
- For a hint of sweetness, consider drizzling with maple syrup during the last 10 minutes of roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
