Description
Indulge in the vibrant flavors of roasted root vegetables with this easy-to-make recipe. Perfect for any meal, from family gatherings to holiday feasts, this dish features a colorful medley of carrots, parsnips, beets, and sweet potatoes, all beautifully caramelized to enhance their natural sweetness. Infused with fresh herbs like rosemary and thyme, these oven-roasted veggies not only provide a delicious side but also add a nutritious boost to your plate. Whether paired with grilled meats or enjoyed in a hearty grain bowl, this roasted root vegetable dish is sure to impress!
Ingredients
Scale
- 5 medium Carrots (~6 oz; peeled and sliced 1/2" thick)
- 4 medium Parsnips (~11 oz; peeled and sliced 1/2" thick, then cut any larger pieces into halves or quarters)
- 2 medium Beets (~8 oz; peeled and cut into 1-inch cubes)
- 1 large Sweet potato (~12 oz; peeled and cut into 1-inch cubes)
- 1 medium Red onion (~6 oz; peeled and cut into 1.5-inch pieces; layers separated)
- 1/4 cup Olive oil
- 1 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme
- 3/4 tsp Garlic powder
- 1 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Preheat your oven to 425°F (218°C).
- In a large mixing bowl, combine peeled and sliced carrots, parsnips, cubed beets, cubed sweet potatoes, and chopped red onion.
- Drizzle with olive oil and add fresh rosemary, thyme, garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast for 25 minutes or until tender and caramelized. For extra browning, broil for an additional 3-5 minutes.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 145
- Sugar: 8g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg