Get the Recipe Roasted Root Vegetables
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Get the Recipe Roasted Root Vegetables
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Roasted Root Vegetables are easy to make and are an absolutely delicious way to enjoy all the winter veggies! You'll love the caramelized bits from roasting in the oven, and the versatility of spices you can add! An ultimate vegetable side dish winner!
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Ingredients
- 2 2 whole carrots diced
- 2 2 medium parsnips diced
- 1 1 large sweet potato diced
- 1 1 red onion cut into large chunks
- 1 1 turnip diced
- 6-8 6-8 garlic cloves peeled
- 2-3 2-3 Tablespoons olive oil
- 1 1/2 1 1/2 teaspoons kosher salt
- 1/2 1/2 teaspoon freshly ground black pepper or to taste
- Additional spices and herbs, as desired see notes
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Instructions
- Pre-heat oven to 450°F.
- Dice all vegetable into similar bite-sized pieces (approximately 1/2 inch). Toss the vegetables with olive oil until lightly coated, salt, and pepper, and any additional spices you may want to use. Reserve fresh herbs and add towards the end of cooking to prevent burning, or toss in afterwards.
- Spread the vegetables in an even layer on a large rimmed baking sheet. Roast in oven for 40-45 minutes, until caramelized and golden brown, and tender when pierced with a fork. Toss the vegetables about halfway through the cooking time.
- Serve immediately with additional herbs or a drizzle of honey as desired. Tahini sauce is also delicious drizzled on top!
Equipments used:
Notes
- Vegetables: feel free to mix and match the vegetables! You can also use russet or Yukon gold potatoes, beets, or yellow onion.
- Spices and Herbs: some favorite spices to add include cayenne pepper, cumin, or cinnamon. Herbs de Provence, or dried thyme, rosemary, oregano, or parsley are great, too. Fresh rosemary and/or thyme are also delicious additions (add them towards the end of cooking to prevent burning, or toss at the end).
- Vegetables: feel free to mix and match the vegetables! You can also use russet or Yukon gold potatoes, beets, or yellow onion.
- Spices and Herbs: some favorite spices to add include cayenne pepper, cumin, or cinnamon. Herbs de Provence, or dried thyme, rosemary, oregano, or parsley are great, too. Fresh rosemary and/or thyme are also delicious additions (add them towards the end of cooking to prevent burning, or toss at the end).
- Make it sweet: add a drizzle of honey after the vegetables have roasted.
- Garlic: roast a whole bulb by cutting off the top, then drizzle with olive oil and set it on the pan, bottom/root side down (exposed side up), and roast with the vegetables. Squeeze out the cloves once they're done roasting and toss together.
Nutrition Information
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Calories
207kcal
(10%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
954mg
(40%)
Potassium
695mg
(20%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
13112IU
(262%)
Vitamin C
26mg
(29%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 954mg | 40% |
| Potassium | 695mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 13112IU | 262% |
| Vitamin C | 26mg | 29% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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