Easy One Tray Roasted Onions and Root Vegetables
Bring vibrant flavors to your table with this Easy One Tray Roasted Onions and Root Vegetables recipe—a perfect blend of convenience and comforting taste. Featuring a medley of hearty carrots, parsnips, sweet potatoes, baby potatoes, and red onions, this dish is seasoned with aromatic rosemary, thyme, garlic, and a touch of olive oil for a crisp and caramelized finish that’s irresistibly savory. Ready in under an hour with just 15 minutes of prep time, this one-pan wonder minimizes cleanup while delivering maximum flavor. Ideal as a flavorful side dish for roasted meats or as a satisfying vegetarian option, it’s a versatile recipe that’s destined to become a household favorite. Perfect for busy weeknights or cozy gatherings, this roasted vegetable recipe is your go-to for a healthy, wholesome meal.
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Recipe Information
Ingredients
- 2 large red onion
- 4 medium carrots
- 3 medium parsnips
- 1 large sweet potato
- 300 grams baby potatoes
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 whole garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 220°C (425°F) and line a large baking tray with parchment paper.
Peel the red onions and cut them into quarters. Set aside.
Scrub the carrots, parsnips, and sweet potato (peeling if desired) and chop into evenly-sized chunks, about 2.5 cm (1 inch) in size.
Halve the baby potatoes, or leave them whole if they are very small.
In a large mixing bowl, combine the chopped vegetables and onions with olive oil, salt, black pepper, rosemary, thyme, and whole garlic cloves. Toss well to coat evenly.
Spread the mixture onto the prepared baking tray in a single layer, ensuring the vegetables are not overcrowded (use an additional tray if necessary).
Roast the vegetables in the preheated oven for 20 minutes, then remove the tray and gently toss the vegetables to ensure even roasting.
Return the tray to the oven and roast for an additional 20 minutes, or until the vegetables are tender and caramelized at the edges.
Remove from the oven and let the roasted vegetables cool for 5 minutes before serving.
Serve warm as a side dish for roasted meats or as a standalone vegetarian meal.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 52.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4185 mg | 89% | |
*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.
