Description
A delightful and easy recipe for Roasted Root Vegetables that are perfect for a comforting side dish. This dish features a colorful mix of carrots, parsnips, sweet potatoes, red onions, and golden beets, seasoned with herbs and roasted to caramelized perfection.
Ingredients
Scale
Root Vegetables:
- 2 carrots (peeled and chopped)
- 2 parsnips (peeled and chopped)
- 1 sweet potato (peeled and cubed)
- 1 red onion (cut into wedges)
- 1 golden beet (peeled and chopped)
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Garnish:
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss the carrots, parsnips, sweet potato, red onion, and beet with olive oil, salt, pepper, thyme, and garlic powder until evenly coated.
- Roast the vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30 to 40 minutes, tossing once halfway through, until tender and caramelized.
- Finish and serve: Remove from the oven, sprinkle with fresh parsley, and serve.
Notes
- You can customize with other root vegetables like turnips or regular potatoes.
- For a touch of sweetness, consider drizzling with maple syrup before roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
