Heart-Healthy Perfectly Roasted Root Vegetables
Elevate your vegetable game with our Heart-Healthy Perfectly Roasted Root Vegetables recipe—an irresistible blend of caramelized carrots, parsnips, sweet potatoes, beets, and red onion, all seasoned with aromatic rosemary, thyme, and just the right touch of garlic powder. This easy-to-prepare dish comes together with just 20 minutes of prep and a hearty roasting time of 45 minutes, yielding tender, golden-brown veggies packed with flavor and nutrients. Drizzled with heart-healthy olive oil and seasoned to perfection, this vibrant medley is ideal as a wholesome side dish or a stand-alone plant-based feast. Whether you're hosting a dinner party or meal-prepping for the week, these roasted root vegetables promise to delight your taste buds with their natural sweetness and herbaceous depth. Perfect for healthy, clean eating and bursting with seasonal goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Carrots
- 3 large Parsnips
- 2 medium Sweet Potatoes
- 2 medium Beets
- 1 large Red Onion
- 3 tablespoons Olive Oil
- 1 tablespoon Fresh Rosemary
- 1 tablespoon Fresh Thyme
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Peel the carrots, parsnips, sweet potatoes, and beets. Chop all vegetables into roughly 1-inch cubes for even cooking.
Peel the red onion and cut it into wedges, keeping them about the same size as the cubed vegetables.
Place all the prepared vegetables into a large mixing bowl.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
Sprinkle in the fresh rosemary, thyme, garlic powder, black pepper, and salt. Toss again to distribute the seasonings thoroughly.
Spread the seasoned vegetables evenly across the prepared baking sheets, ensuring they are not overcrowded to allow proper roasting.
Roast the vegetables in the preheated oven for 35-45 minutes, stirring halfway through to promote even browning.
Check for doneness by piercing a piece with a fork; the vegetables should be tender and caramelized at the edges.
Once roasted, remove from the oven and let them cool for a few minutes before serving.
Serve warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 58.1 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2904 mg | 62% | |
*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.
