Description
Roasted Root Vegetables are a delightful blend of golden carrots, sweet potatoes, and earthy beets, creating a dish that brings warmth and comfort to any table. This easy-to-make recipe transforms humble vegetables into colorful culinary stars, perfect for family dinners or festive gatherings. Bursting with flavor and visual appeal, these roasted veggies can be enjoyed warm or at room temperature, making them a versatile addition to your meal lineup.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups parsnips, chopped
- 2 cups sweet potatoes, chopped
- 2 cups beets, chopped
- 3 tbsp extra virgin olive oil
- 1 tsp fresh rosemary or thyme (or to taste)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Wash and peel the root vegetables before chopping them into even-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and fresh herbs until well coated.
- Spread the seasoned vegetables evenly on a parchment-lined baking sheet.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through for even cooking until golden brown and tender.
- Allow cooling slightly before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg