Description
This Roasted Root Vegetables recipe is a heartwarming dish that celebrates the natural sweetness and earthy flavors of root vegetables, transforming humble ingredients into a delicious side dish perfect for any meal.
Ingredients
Scale
2 pounds Mixed Root Vegetables, peeled and chopped into 1-inch pieces
1 large Red Onion, cut into wedges
4 cloves Garlic, minced
3 tablespoons Olive Oil
1 teaspoon Dried Rosemary
1 teaspoon Dried Thyme
1 teaspoon Salt
½ teaspoon Black Pepper
1 tablespoon Fresh Parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C)
- Prepare the vegetables: Peel and chop all root vegetables into roughly 1-inch pieces and cut the red onion into large wedges
- In a large mixing bowl, combine the chopped vegetables, red onion, and minced garlic. Pour the olive oil over and sprinkle with rosemary, thyme, salt, and black pepper
- Toss all the ingredients together until evenly coated
- Spread the seasoned vegetables in a single layer on a large baking sheet, avoiding overcrowding
- Roast in the preheated oven for 20 minutes
- After 20 minutes, flip the vegetables and continue roasting for another 15-25 minutes until tender and caramelized
- Once done, garnish with fresh parsley if desired and serve immediately
Notes
Ensure to cut vegetables into uniform sizes for even cooking.
Do not overcrowd the baking sheet to avoid steaming.
Pat vegetables dry before tossing with oil for better crispiness.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 7 g
- Sodium: 375 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg