Roasted Root Vegetables
Roasted root vegetables are a simple yet delightful dish that brings warmth and comfort to any table. With a medley of vibrant carrots, sweet potatoes, and parsnips, this recipe transforms humble ingredients into a flavorful side or vegetarian main course. Caramelized to perfection, these vegetables not only tantalize your taste buds but also fill your kitchen with an inviting aroma. Perfect for busy weeknights or festive gatherings, this dish is easily customizable based on seasonal produce. Get ready to impress your family and friends with this nourishing and colorful creation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish / Vegetarian
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups sweet potatoes, cubed
- 2 cups parsnips, chopped
- 3 tbsp extra virgin olive oil
- 1 tsp coarse salt
- 1 tsp freshly cracked black pepper
- 2 tbsp fresh herbs (rosemary or thyme), chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Wash, peel, and chop the carrots, sweet potatoes, and parsnips into uniform bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and fresh herbs until evenly coated.
- Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through for even browning.
- Once golden brown and fork-tender, remove from the oven and serve warm.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg