Roasted Root Vegetables
Transform your dinner table with the vibrant colors and earthy flavors of Roasted Root Vegetables—a simple yet elegant dish that's perfect as a side or a healthy vegetarian main. This recipe combines a medley of sweet potatoes, carrots, parsnips, beets, and red onion, all roasted to perfection with garlic, olive oil, and fresh rosemary and thyme for a fragrant, herbaceous finish. The natural sweetness of the root vegetables is enhanced by caramelization, while an optional balsamic vinegar drizzle adds a tangy depth to every bite. Ready in just an hour and customizable to serve six, this wholesome, oven-roasted dish is ideal for busy weeknights or as a rustic addition to your holiday spread. Serve warm and watch it disappear!
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 2 medium Sweet potatoes
- 3 medium Beets
- 1 large Red onion
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Balsamic vinegar (optional)
Instructions
Preheat the oven to 400°F (200°C).
Wash, peel, and cut the carrots, parsnips, sweet potatoes, and beets into uniform bite-sized pieces to ensure even roasting.
Peel and cut the red onion into wedges.
Mince the garlic cloves and set aside.
Place the prepared vegetables onto a large baking sheet. Make sure they are spread out in a single layer to promote even cooking.
Drizzle the olive oil evenly over the vegetables.
Sprinkle the minced garlic, rosemary sprigs, thyme sprigs, salt, and black pepper over the vegetables.
Using clean hands or a spatula, toss the vegetables to ensure they are evenly coated with the oil and seasonings.
Roast in the preheated oven for 35-40 minutes, tossing halfway through, until the vegetables are tender and caramelized at the edges.
Optional: Drizzle with balsamic vinegar during the last 5 minutes of roasting for added depth of flavor.
Remove the baking sheet from the oven and discard any woody herb stems.
Transfer the roasted vegetables to a serving platter and serve warm. Enjoy!
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 65.6 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3194 mg | 68% | |
*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.
