Confetti Roasted Root Veggies
Brighten up your dinner table with Confetti Roasted Root Veggies, a colorful and flavor-packed side dish that's as vibrant as it is delicious. Featuring an array of root vegetables—carrots, parsnips, red and golden beets, and sweet potatoes—this recipe combines earthy sweetness with aromatic spices like rosemary and thyme. Roasted to tender perfection with a caramelized finish, these veggies are easy to prepare with just 20 minutes of hands-on time and are perfect for feeding a crowd. Tossed in olive oil and seasoned with garlic powder, kosher salt, and black pepper, each bite delivers a savory and herbaceous kick. Garnish with fresh parsley for a pop of green and serve this dish at holiday gatherings, weeknight dinners, or as part of a meal prep plan. Packed with color, texture, and natural nutrients, this recipe truly lives up to its "confetti" name!
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Recipe Information
Ingredients
- 4 medium carrots
- 3 medium parsnips
- 2 medium red beets
- 2 medium golden beets
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
Wash and peel the carrots, parsnips, red beets, golden beets, and sweet potatoes.
Cut all the vegetables into 1-inch cubes or wedges, making sure they are roughly the same size for even cooking.
In a large mixing bowl, combine the cubed vegetables with olive oil, kosher salt, black pepper, garlic powder, dried thyme, and dried rosemary.
Toss the vegetables thoroughly to ensure they are evenly coated with the oil and seasonings.
Spread the vegetables out in a single layer on the prepared baking sheets, ensuring they aren’t overcrowded (use two sheets if necessary).
Roast in the oven for 35 to 40 minutes, stirring and flipping the vegetables halfway through to promote even browning.
Check for doneness by piercing the vegetables with a fork; they should be tender and slightly caramelized.
Remove the roasted vegetables from the oven and transfer them to a serving platter.
Optionally, garnish with freshly chopped parsley for a burst of color and freshness before serving.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 76.2 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3833 mg | 82% | |
*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.
