Roasted Root Vegetables
A simple and delicious mix of root vegetables roasted to perfection with olive oil, garlic, and herbs, perfect as a hearty side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Method: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 cups peeled and chopped carrots
- 3 cups peeled and chopped parsnips
- 3 cups peeled and chopped sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh rosemary, chopped
- 4 cloves garlic, minced
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine carrots, parsnips, and sweet potatoes.
- Drizzle olive oil over the vegetables and toss to coat evenly.
- Add salt, pepper, rosemary, and minced garlic; toss again to distribute seasonings.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 35-40 minutes, stirring halfway through, until vegetables are tender and golden brown.
- Remove from oven and serve warm.
Notes
For extra flavor, add a splash of balsamic vinegar before roasting or sprinkle with fresh parsley after cooking. Make sure to cut vegetables into uniform sizes for even roasting.
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.receipster.com/roasted-root-vegetables/