Roasted Root Vegetables
Roasted root vegetables are a cozy and vibrant side dish that brings warmth to any meal. This simple recipe combines crisp carrots, sweet potatoes, and earthy parsnips, all caramelized to golden perfection. With a delightful balance of sweet and savory flavors, these roasted delights are perfect for busy weeknights or festive gatherings, promising to please even the pickiest eaters.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups sweet potatoes, cubed
- 2 cups parsnips, chopped
- 3 tablespoons olive oil
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 2 teaspoons fresh thyme or rosemary
Instructions
- Preheat oven to 425°F (220°C).
- Peel and chop the carrots, sweet potatoes, and parsnips into uniform pieces.
- In a large bowl, combine the chopped vegetables with olive oil, salt, pepper, and fresh herbs; toss until evenly coated.
- Spread the veggies in a single layer on a parchment-lined baking sheet.
- Roast for 30-35 minutes until golden brown and fork-tender; stir halfway through cooking.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 8g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - Add garlic powder or paprika for extra flavor. - Swap seasonal root vegetables like beets or turnips for variety. - Ensure even cooking by cutting vegetables into similar sizes.