Easy Peasy Roasted Root Vegetables
User Reviews
5
Easy Peasy Roasted Root Vegetables
Description
Easy Peasy Roasted Root Vegetables features a medley of sweet potatoes, parsnips, carrots, and red onions seasoned with olive oil, thyme, and rosemary. The high-heat roasting method creates caramelized, crispy edges while the vegetables remain soft and flavorful inside. Leaving the skin on the sweet potatoes and carrots adds texture and nutrients, enhancing the dish's rustic appeal.
The natural sugars in the root vegetables develop a warm sweetness offset by fragrant herbs and a seasoning mix of salt and black pepper. Roasting these vegetables spaced evenly prevents steaming and encourages browning, which enriches the overall taste and texture.
Serve these roasted root vegetables as a side dish to roasted meats, fish, or a vegetarian main. They add color and depth to any meal, taking advantage of seasonal roots for satisfying comfort food.
For best results, use coarse sea salt to add bursts of flavor, and avoid overcrowding the pan to maintain crispness. This recipe is not suited for freezing, but leftovers can be transformed into soup as an alternative use.
Ingredients
- 400 g sweet potato cut into large chunks (leave the skin on!
- 400 g parsnip peeled and cut into large chunks
- 400 g carrot cut into large chunks (leave the skin on!
- 3 tablespoons olive oil
- 4 thyme roughly chopped, sprigs, and/or rosemary
- salt see note, to taste
- black pepper see note, to taste
- 2 red onion each one peeled and cut into 8 wedges, small
Instructions
- Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place the chopped sweet potatoes, parsnips and carrots on a large roasting tray. Drizzle over the olive oil and scatter with the salt, pepper and herbs.
- Toss thoroughly to get the veggies well-coated in the oil and seasonings, then spread the veggies out so they are well spaced. (Too close and the veggies will steam and go soggy rather than roast and go crispy and caramelised – which is what you want!)
- Roast for 20 minutes in your pre-heated oven, then turn the veggies and add in the red onion wedges. Take care to ensure the veggies are well spaced out again.
- Roast for a further 20 minutes, or until the veggies are cooked all the way through and have a nice amount of caramelisation on the edges.
- Serve as a side dish to roasted meats, fish or nut roast.
Notes
- Leaving the skins on sweet potatoes and carrots enhances flavor and nutrition but peeling is optional.
- Adjust salt to taste; coarse sea salt adds flavorful bursts when roasted.
- Ensure vegetables are spaced well to avoid steaming and promote caramelization.
- Not suitable for freezing; leftover vegetables can be turned into freezer-friendly soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 137mg | 6% |
| Potassium | 1118mg | 24% |
| Fiber | 12g | 48% |
| Sugar | 16g | 32% |
| Vitamin A | 30942IU | 619% |
| Vitamin C | 31mg | 34% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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