Rootin Tootin Roasted Roots Roasted Root Vegetables in Paper
Get ready to elevate your weeknight dinners or holiday feasts with "Rootin Tootin Roasted Roots Roasted Root Vegetables in Paper." This simple yet elegant recipe showcases a medley of hearty root vegetables—carrots, parsnips, sweet potatoes, and beets—roasted to perfection inside parchment paper pouches with olive oil, garlic, and fragrant sprigs of rosemary and thyme. The unique parchment paper method locks in moisture and flavor, creating irresistibly tender and aromatic veggies with a vibrant, rustic presentation that's sure to impress. Ready in just an hour, this dish is not only visually stunning but also a healthier, flavorful side that's perfect for any occasion. Whether you're searching for the ultimate roasted root vegetable recipe or a fun way to try parchment-pouch cooking, this recipe is your perfect match!
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 medium Parsnips
- 2 medium Sweet potatoes
- 2 medium Beets
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 6 sprigs Fresh thyme
- 4 whole, peeled Garlic cloves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large sheets Parchment paper
- 4 pieces Twine
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the carrots, parsnips, sweet potatoes, and beets into roughly 1-inch chunks.
In a large mixing bowl, combine the chopped vegetables, olive oil, garlic cloves, salt, and black pepper. Toss to coat evenly.
Lay out the two sheets of parchment paper on a flat surface. Divide the seasoned vegetables evenly between the two sheets.
Top each pile of vegetables with a sprig of rosemary and three sprigs of thyme.
Carefully gather the sides of the parchment paper to form a pouch, ensuring the vegetables are sealed inside but not too tightly packed. Secure the ends of each pouch with twine.
Place the parchment pouches on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the vegetables are fork-tender.
Remove from the oven and let the pouches cool for 5 minutes before cutting them open. Be cautious of the hot steam inside.
Carefully transfer the roasted vegetables to a serving platter or serve directly from the parchment for a rustic presentation.
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4590 mg | 200% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 48.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2467 mg | 52% | |
*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.
