Roasted Root Vegetables
Classic oven roasted root vegetables is an easy and healthy side dish that you can add to any meal. Make it to serve at a weeknight meal, or at your holiday table!
Equipment
Ingredients
- 1 large sweet potato peeled and cut into ¾ inch pieces
- ½ pound (225g) carrots peeled and cut into ¾ inch rounds
- ½ pound (225g) parsnips peeled and cut into ¾ inch rounds
- 1 red onion peeled and sliced into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 spigs fresh rosemary
- 4 cloves garlic minced
Instructions
- Preheat the oven to 400°F/200°C, and line a sheet pan with parchment paper. Prep the vegetables and add to a sheet pan along with the seasonings and drizzle olive oil.
- Toss the vegetables to distribute the seasonings and coat in oil, and spread in an even layer.
- Roast in the preheated oven for 30 minutes, then flip the vegetables, add the garlic and roast for 15-20 more minutes. The vegetables are done when they are fork tender, and caramelized.
Notes
- Dice the vegetables into even pieces so they cook evenly. I like to do ¾ of an inch pieces.
- If your vegetables are done before the 45 minutes, remove them from the oven. Every oven is different so keep an eye on them after the 30 minute mark. If you want to add other vegetables, make sure they are also root vegetables so they cook at the same rate.
- Add your favorite seasonings. I like to keep it simple with salt, pepper, and fresh herbs but you can also add garlic powder, Italian seasoning, or cajun seasoning.
Nutrition
Calories: 107kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 337mg | Potassium: 364mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10774IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/roasted-root-vegetables/