Herb Roasted Roots
Experience the cozy, rustic flavors of fall with our Herb Roasted Roots—a colorful medley of carrots, parsnips, beets, sweet potatoes, and red onion perfectly seasoned with fresh rosemary, thyme, and garlic. This easy side dish combines the earthiness of roasted root vegetables with a zesty pop of fresh lemon juice, all brought together in just an hour. With its stunning oven-roasted caramelization and fragrant herb infusion, this recipe is the ultimate crowd-pleaser for weeknight dinners or special holiday feasts. Serve warm straight from the oven, and let the vibrant flavors and golden tenderness elevate your table. Perfect for those seeking a healthy, plant-based side dish that’s both nutritious and delicious!
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 3 medium Beets
- 2 medium Sweet potatoes
- 1 large Red onion
- 3 tablespoons Extra-virgin olive oil
- 2 teaspoons (finely chopped) Fresh rosemary
- 2 teaspoons (finely chopped) Fresh thyme
- 3 whole (minced) Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Peel the carrots, parsnips, beets, and sweet potatoes. Dice them into evenly sized chunks (about 1-inch pieces) to ensure even cooking.
Peel and quarter the red onion, then separate the layers slightly.
Place all the prepared vegetables in a large mixing bowl.
Drizzle the olive oil over the vegetables and add the chopped rosemary, thyme, minced garlic, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and herbs.
Spread the seasoned vegetables out on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Use two sheets if necessary.
Roast the vegetables in the preheated oven for 35-40 minutes, tossing them halfway through the cooking time. They should be golden and fork-tender when done.
Remove the baking sheet from the oven and drizzle the lemon juice over the roasted vegetables for a bright, zesty finish.
Transfer the roasted roots to a serving platter and garnish with additional fresh herbs, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 63.6 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3139 mg | 67% | |
*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.
