Roasted Root Vegetable
Elevate your side dish game with this vibrant and hearty Roasted Root Vegetable recipe! Featuring a medley of carrots, parsnips, sweet potatoes, red onions, and beets, this dish bursts with natural sweetness and earthy flavors that are perfectly complemented by a blend of olive oil, garlic powder, dried thyme, and fresh rosemary. With a quick 15-minute prep and a hands-off roasting time of 40 minutes, this recipe is an easy and nutritious addition to any dinner table. Achieve tender, caramelized perfection by roasting these colorful vegetables until golden, while the rosemary infuses them with an irresistible aroma. Serve warm as a cozy side for any main dish, or enjoy them as a vegetarian centerpiece that tastes as good as it looks.
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 medium Parsnips
- 2 medium Sweet potatoes
- 2 medium Red onions
- 3 small Beets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 2 sprigs Fresh rosemary
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Wash, peel, and trim all root vegetables (carrots, parsnips, sweet potatoes, beets, and onions).
Cut the vegetables into evenly-sized pieces, about 1-inch cubes or similar for even roasting.
Place the cut vegetables in a large mixing bowl.
Add olive oil, salt, black pepper, garlic powder, and dried thyme to the bowl. Toss everything thoroughly until the vegetables are evenly coated.
Spread the coated vegetables in a single layer on the prepared baking sheet. Avoid crowding to ensure even roasting.
Nestle the rosemary sprigs among the vegetables for added aroma during roasting.
Place the baking sheet in the oven and roast for 35-40 minutes, stirring halfway through cooking, until the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven, discard the rosemary sprigs, and serve the roasted root vegetables warm. Adjust seasoning with extra salt or pepper if desired.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 15.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 791 mg | 17% | |
*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.
