Roasted Roots a Fall and Winter Favorite
Infuse your kitchen with the irresistible aroma of oven-roasted goodness with this "Roasted Roots: A Fall and Winter Favorite" recipe. Bursting with earthy sweetness, this dish features a colorful medley of carrots, parsnips, sweet potato, beets, and red onion, perfectly roasted with a drizzle of olive oil and maple syrup. Aromatic herbs like rosemary and thyme, paired with a touch of garlic powder, create a balance of savory and sweet that's utterly crave-worthy. Ready in just an hour, these caramelized vegetables make the ultimate side dish for cool-weather meals or holiday feasts. Packed with seasonal produce and elevated with simple yet flavorful ingredients, this roasted root vegetable recipe is a must-try for cozy autumn dinners and comforting winter gatherings.
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Recipe Information
Ingredients
- 4 medium Carrots
- 4 medium Parsnips
- 1 large Sweet Potato
- 1 large Red Onion
- 2 medium Beets
- 3 tablespoons Olive Oil
- 1 tablespoon Maple Syrup
- 2 teaspoons Fresh Rosemary
- 2 teaspoons Fresh Thyme
- 1 teaspoon Garlic Powder
- 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 or foil for easy cleanup.
Peel and trim the carrots, parsnips, sweet potato, and beets. Cut them into approximately 1-inch chunks for even cooking.
Peel the red onion and cut it into wedges.
In a large mixing bowl, combine the chopped root vegetables and red onion wedges.
Drizzle the olive oil and maple syrup over the vegetables, then sprinkle with rosemary, thyme, garlic powder, salt, and black pepper. Toss well to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 40-45 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and slightly caramelized around the edges.
Remove from the oven and let cool slightly before serving warm.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 74.0 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3626 mg | 77% | |
*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.
