Description
Roasted root vegetables are a delightful medley of sweetness and earthy flavors, perfect for cozy gatherings or busy weeknights. This recipe transforms humble carrots, parsnips, sweet potatoes, and beets into vibrant, caramelized bites that will elevate any meal. With minimal prep and maximum flavor, these roasted veggies shine as a colorful side dish or a satisfying main course.
Ingredients
Scale
- 2 cups carrots, chopped (about 3 medium)
- 2 cups parsnips, chopped (about 3 medium)
- 2 cups sweet potatoes, diced (about 2 medium)
- 2 cups beets, peeled and cubed (about 2 medium)
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp fresh thyme or rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel all root vegetables; chop them into uniform pieces (1-inch chunks).
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and fresh herbs until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast for 30-35 minutes, stirring halfway through until they are golden brown and tender.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 170
- Sugar: 6g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg