Roasted Root Vegetables with Pearl Onions
Bring warmth and color to your table with this easy and delicious recipe for Roasted Root Vegetables with Pearl Onions. Featuring a vibrant medley of carrots, parsnips, sweet potatoes, and beets, plus the subtle sweetness of pearl onions, this dish is elevated with a drizzle of extra-virgin olive oil and a fragrant blend of garlic, rosemary, and thyme. Perfectly roasted to a tender, caramelized finish, these vegetables are a versatile side dish that pairs beautifully with roasted meats, hearty stews, or even stands alone as a vegetarian main course. With minimal prep time and a simple oven-roasting technique, this recipe is as stress-free as it is flavorful—ideal for weeknight dinners or holiday feasts. Healthy, colorful, and undeniably comforting, these oven-roasted root vegetables are a must-try addition to your mealtime rotation!
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Recipe Information
Ingredients
- 4 medium carrots
- 3 medium parsnips
- 2 medium sweet potatoes
- 2 medium beets
- 1 cup pearl onions
- 3 tablespoons extra-virgin olive oil
- 2 large garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and cut the carrots, parsnips, sweet potatoes, and beets into uniform bite-sized pieces for even cooking.
Peel the pearl onions by blanching them in boiling water for 1 minute, then transferring them to an ice bath. Squeeze gently to remove their skins.
In a large mixing bowl, combine the chopped root vegetables and peeled pearl onions.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Add the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to the bowl. Toss again to ensure everything is well coated with the seasoning.
Spread the vegetables out on the prepared baking sheet in a single layer. Avoid overcrowding to ensure they roast evenly.
Roast the vegetables in the preheated oven for 40-45 minutes, stirring halfway through, until they are tender and golden brown on the edges.
Remove the roasted vegetables from the oven, taste, and adjust seasoning if needed.
Serve warm as a comforting side dish for any meal or as a standalone dish with crusty bread.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 53.8 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2740 mg | 58% | |
*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.
