Rooty Veg Roast
Bring the earthy essence of the season to your table with this Rooty Veg Roast, a vibrant and flavorful medley of carrots, parsnips, sweet potatoes, and beets, all roasted to perfection. This hearty dish is infused with the aromatic goodness of fresh rosemary, thyme, and minced garlic, while a drizzle of balsamic vinegar adds a subtle tang and caramelized finish. Perfectly roasted in just under an hour, this easy-to-make vegetarian recipe features a balance of natural sweetness, warm spices, and crispy edges, making it the ultimate crowd-pleaser as a side dish or wholesome main. With its golden-brown appeal and nutrient-packed ingredients, this dish is perfect for cozy family dinners, festive gatherings, or meal-prep days, delivering both flavor and nourishment in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams carrots
- 500 grams parsnips
- 400 grams sweet potatoes
- 300 grams beets
- 2 pieces red onion
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon balsamic vinegar
Instructions
Preheat your oven to 200°C (400°F).
Wash and peel all the root vegetables (carrots, parsnips, sweet potatoes, and beets). Cut them into evenly sized chunks, about 2-3 cm each, to ensure even cooking.
Peel the red onions, then cut them into wedges. Set them aside.
Place all the prepared vegetables in a large mixing bowl. Add the olive oil, peeled and minced garlic, rosemary leaves (chopped if desired), and thyme leaves. Sprinkle with salt and freshly ground black pepper.
Toss everything together in the bowl to coat the vegetables evenly with the oil and seasonings.
Spread the vegetables in a single layer on a large baking tray lined with parchment paper. Avoid overcrowding the tray to ensure the vegetables roast evenly.
Place the tray in the oven and roast for 30 minutes, stirring halfway through to prevent sticking and to promote even browning.
After 30 minutes of roasting, drizzle the balsamic vinegar over the vegetables and stir well. Return the tray to the oven for an additional 10 minutes of cooking.
Once the vegetables are golden brown, tender, and slightly caramelized, remove them from the oven.
Serve immediately as a side dish or a main course, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4205 mg | 183% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 101.2 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4932 mg | 105% | |
*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.
