Roasted Root Vegetables
Roasted root vegetables are a comforting side dish that brings together the natural sweetness of carrots, sweet potatoes, and parsnips with a savory finish. This simple yet flavorful recipe transforms everyday veggies into a deliciously caramelized medley that pairs perfectly with any main course or shines on its own. Perfect for weeknight dinners or festive gatherings, these vibrant vegetables will fill your kitchen with inviting aromas and warm your heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups sweet potatoes, peeled and cubed
- 1 cup red onions, chopped
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 1 tbsp fresh rosemary or thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped carrots, parsnips, sweet potatoes, and red onions.
- Drizzle with olive oil, then sprinkle with salt and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown and fork-tender, stirring halfway through.
- If using herbs, add them during the last five minutes of roasting.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 9g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg