Description
Delight in the savory goodness of these perfectly roasted root vegetables, a medley of colorful and nutritious produce seasoned with aromatic herbs. This simple yet flavorful dish is an ideal side for any meal, bringing warmth and earthy flavors to your table.
Ingredients
Scale
Root Vegetables:
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 sweet potatoes, peeled and cubed
- 1 small red onion, chopped
- 1 golden beet, peeled and cubed
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss Vegetables: In a large bowl, toss the carrots, parsnips, sweet potatoes, red onion, and golden beet with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- Roast: Spread the vegetables on the baking sheet. Roast for 30–35 minutes at 425°F, stirring halfway through, until tender and golden brown.
- Serve: Serve warm and enjoy!
Notes
- Feel free to substitute or add other root vegetables like turnips or rutabagas.
- Avoid overcrowding the pan for better caramelization.
- Enhance with a drizzle of balsamic glaze or maple syrup for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
