5.0 from 21 votes
Easy Peasy Roasted Root Vegetables
Delicious roasted parsnips, carrots, red onions and sweet potatoes – all roasted on one tray. Maximum taste, minimum fuss, healthy and frugal… and only one tray to wash makes my Easy Peasy Roasted Root Vegetables the best SIDE dish! Perfect with roast meats, fish or nut roast.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 people
Calories: 318 kcal
Course:
Side Dish
Cuisine:
British
Ingredients
- 400 g sweet potatoes cut into large chunks (leave the skin on!)
- 400 g parsnips peeled and cut into large chunks
- 400 g carrots cut into large chunks (leave the skin on!)
- 3 tablespoons olive oil
- 4 sprigs thyme (and/or rosemary) roughly chopped
- salt and pepper to taste see note
- 2 small red onions each one peeled and cut into 8 wedges
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.
Cup of Yum
Notes
- I recommend leaving the skins on your carrots and sweet potatoes for maximum flavour and nutrition. But feel free to peel them if you prefer.
- I recommend about 10 to 15 twists of black pepper and ½ to 1 tablespoon of salt, depending on your preferences. If you love salt then I recommend using coarse sea salt, as you will get these wonderful little ‘pops’ of salt that – IMHO – take this dish to the next level!
- Not suitable for freezing. (See above for my tip on turning leftovers into freezer-friendly soup!)
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
137mg
(6%)
Potassium
1118mg
(32%)
Fiber
12g
(48%)
Sugar
16g
(32%)
Vitamin A
30942IU
(619%)
Vitamin C
31mg
(34%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 318
% 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.