Description
A simple and flavorful recipe for roasting a mix of hearty root vegetables, perfect as a side dish for any occasion.
Ingredients
- 2 large carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 2 medium sweet potatoes, peeled and cubed
- 1 large red beet, peeled and cubed
- 1 medium turnip, peeled and cubed
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh herbs (such as rosemary, thyme, or sage)
- 2 cloves garlic, minced (optional)
- 1 tablespoon balsamic vinegar (optional)
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground cumin (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop your vegetables into similar-sized pieces, about 1-inch cubes.
- In a large bowl, drizzle the chopped vegetables with olive oil, and sprinkle with salt, pepper, and chosen herbs. Toss until evenly coated.
- Spread the vegetables in a single layer on a large baking sheet, making sure not to overcrowd.
- Roast for 35 to 45 minutes, stirring halfway through, until tender and caramelized.
- Remove from the oven, transfer to a serving dish, and garnish with fresh herbs or balsamic vinegar if desired.
Notes
Feel free to customize the vegetables and seasonings according to your taste and what’s in season.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, healthy side dish, root vegetables, vegan recipe, meal prep