Roasted Root Vegetables with Rosemary
Elevate your next meal with these Roasted Root Vegetables with Rosemary, a vibrant dish that combines the earthy sweetness of carrots, parsnips, sweet potato, and beets with the savory aroma of fresh rosemary and garlic. This easy, plant-based recipe is a breeze to prepare, requiring just 15 minutes of prep time before the oven works its magic, transforming the vegetables into caramelized, golden perfection. Drizzled with olive oil and seasoned with salt and pepper, these roasted veggies make an irresistible side dish or a wholesome main course. Perfect for cozy weeknight dinners or holiday feasts, this dish is a flavorful celebration of seasonal produce that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 3 large carrots
- 3 large parsnips
- 1 medium sweet potato
- 1 medium red onion
- 2 medium beets
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 3 large garlic cloves (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the carrots, parsnips, sweet potato, and beets into roughly 1-inch pieces for even cooking. Peel and quarter the red onion.
Place all the chopped vegetables in a large mixing bowl.
Drizzle the olive oil over the vegetables. Add the minced garlic, salt, and black pepper. Strip the leaves off the rosemary sprigs and add them to the bowl (discard the woody stems). Toss everything together until the vegetables are well coated.
Spread the vegetables out in a single layer on a large baking sheet. Avoid overcrowding to ensure even roasting.
Roast in the preheated oven for 30-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
Remove from the oven and let cool for a few minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm as a side dish or enjoy on their own for a hearty, plant-based meal.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 52.5 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3178 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.
