Root Veggie Bake
Discover the ultimate comfort food with this hearty Root Veggie Bake recipe! Packed with the natural sweetness of roasted carrots, parsnips, and sweet potatoes, this dish is elevated by the rich flavor of caramelized red onions and a hint of garlic. Seasoned with fragrant fresh rosemary, thyme, and a touch of smoked paprika, every bite bursts with warm, earthy aromas. Drizzled with olive oil and roasted to perfection, the vegetables emerge tender on the inside and delightfully crisp on the edges. Perfect as a side dish or a vegetarian main, this easy-to-make, oven-baked delight is a wholesome crowd pleaser that’s ideal for weeknight dinners or festive gatherings. Ready in just over an hour, this rustic vegetable medley is a delicious way to savor the best of seasonal root vegetables!
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Recipe Information
Ingredients
- 4 medium carrots
- 3 medium parsnips
- 2 large sweet potatoes
- 2 medium red onions
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots, parsnips, and sweet potatoes. Cut all the vegetables, including the red onions, into bite-sized chunks.
Place the chopped vegetables into a large mixing bowl.
Mince the garlic cloves or leave them whole if you prefer a milder garlic flavor. Add them to the bowl of vegetables.
Drizzle the olive oil over the vegetables and toss them well to coat evenly.
Strip the rosemary and thyme leaves from their stems and chop them finely. Add the herbs to the vegetables.
Sprinkle the salt, black pepper, and paprika over the vegetables. Toss again to distribute the seasoning evenly.
Transfer the seasoned vegetables onto a large baking sheet, spreading them out to ensure they roast evenly in a single layer.
Place the baking sheet in the preheated oven and roast for 40-45 minutes, stirring halfway through for even cooking.
Once the vegetables are tender and slightly caramelized, remove them from the oven.
Transfer the Root Veggie Bake to a serving dish and garnish with additional fresh thyme or rosemary, if desired.
Serve hot and enjoy your delicious, wholesome Root Veggie Bake!
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 61.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2568 mg | 55% | |
*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.
