Description
This Roasted Root Vegetables recipe features a colorful medley of carrots, parsnips, beets, sweet potatoes, and red onions seasoned with fresh rosemary, thyme, garlic powder, and perfectly roasted to caramelized tenderness. It makes a delicious and healthy side dish that is easy to prepare and packed with natural flavors.
Ingredients
Scale
Vegetables
- 5 medium carrots (~6 oz; peeled and sliced 1/2 inch thick)
- 4 medium parsnips (~11 oz; peeled and sliced 1/2 inch thick, cut larger pieces in 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)
Seasonings & Oil
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme
- 3/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven temperature to 425 degrees Fahrenheit (218 degrees Celsius) to prepare for roasting the vegetables evenly.
- Combine vegetables and oil: In a large bowl, add the chopped carrots, parsnips, beets, sweet potato, and red onion. Drizzle with 1/4 cup olive oil to coat all pieces.
- Season the vegetables: Add the chopped fresh rosemary, fresh thyme, garlic powder, sea salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. If your pan is not non-stick, spray it with cooking spray or lightly brush with olive oil beforehand to prevent sticking.
- Roast the vegetables: Place the pan in the preheated oven and roast for about 25 minutes, until the vegetables are tender and caramelized around the edges.
- Optional browning: For extra browning and crispness, move the pan about 6 inches under the broiler and broil for 3 to 5 minutes, watching carefully to avoid burning.
Notes
- Cut vegetables into uniform sizes to ensure even cooking.
- Use fresh herbs for best flavor, but dried rosemary and thyme can be substituted; use about 1 teaspoon each if dried.
- If broiling, watch closely as vegetables can burn quickly.
- Use a large baking sheet to avoid overcrowding, which can cause steaming instead of roasting.
- This dish pairs well with roasted meats or can be served as a vegetarian main with grains.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
