Baked Root Vegetables
Elevate your side dish game with this vibrant recipe for Baked Root Vegetables, a medley of seasonal favorites oven-roasted to perfection. Featuring earthy carrots, sweet parsnips, creamy sweet potatoes, and jewel-toned beets paired with red onion and whole garlic cloves, this dish is packed with natural flavors enhanced by a drizzle of olive oil and fragrant fresh rosemary and thyme. The roasting process caramelizes the vegetables, adding a delightful depth of flavor while preserving their tender texture. Ready in just an hour, this easy and healthy recipe is perfect for weeknight dinners or holiday feasts. Serve these roasted delights warm, and watch your table light up with their aromatic, rustic charm! Keywords: baked root vegetables, roasted vegetables, healthy side dish, seasonal recipe, easy oven cooking.
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Recipe Information
Ingredients
- 4 medium carrots
- 3 large parsnips
- 2 medium sweet potatoes
- 2 medium beets
- 1 large red onion
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cloves garlic
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the carrots, parsnips, sweet potatoes, and beets. Cut them into uniform pieces, approximately 1-inch in size.
Peel the red onion and cut it into similar sized wedges.
Peel the garlic cloves and leave them whole.
Place all the cut vegetables and whole garlic cloves into a large mixing bowl.
Drizzle the olive oil over the vegetables. Add the salt and pepper. Toss together to ensure all the vegetables are evenly coated with oil and seasoning.
Strip the leaves off the rosemary and thyme sprigs and sprinkle them over the vegetables. Toss again to distribute the herbs throughout.
Spread the vegetables in a single layer on a large baking sheet. Make sure they have enough space to allow heat to circulate evenly.
Place the baking sheet in the preheated oven and bake for about 35 to 40 minutes or until the vegetables are tender and starting to caramelize.
Stir the vegetables halfway through the cooking time to ensure even roasting.
Once done, remove the baking sheet from the oven and let the vegetables cool slightly. Adjust seasoning with additional salt and pepper if needed.
Transfer the baked root vegetables to a serving platter and serve warm as a side dish.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 60.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3093 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
