Oven Roasted Root Vegetables
User Reviews
4.8
183 reviews
Excellent
Oven Roasted Root Vegetables
Report
These roasted root vegetables are totally addicting! Easy, healthy and colorful side dish with root vegetables, garlic, herbs and olive oil.
Share:
Ingredients
- 1 pound yams (orange sweet potatoes) - 2 small or one large, peeled
- 3/4 pound red potatoes scrubbed clean, peel on
- 1/2 pound beets (red or golden), trimmed and scrubbed clean
- 1/2 pound large carrots peeled and halved lengthwise
- 1 parsnip medium sized (4-5 oz), peeled and halved lengthwise
- 1/2 red onion peeled
- 6 whole garlic cloves large sized
- 1/4 cup extra virgin olive oil divided
- 2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
- 5 sprigs fresh Rosemary (or 3 tsp dried rosemary)
- 1 teaspoon ground cumin (can be omitted for Ashkenazi Passover)
- 1 teaspoon kosher salt or more to taste
- 1/4 teaspoon black pepper or more to taste
Add to Shopping List
Instructions
- Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables and garlic cloves into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
- Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
- Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.
Notes
- Note: If using red beets your other vegetables may take on a bit of red color. I find it pretty, but if you don’t like it be sure to use golden beets instead.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
465mg
(19%)
Potassium
1261mg
(36%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
6542IU
(131%)
Vitamin C
32mg
(36%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 465mg | 19% |
| Potassium | 1261mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 6542IU | 131% |
| Vitamin C | 32mg | 36% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
183 reviews
Excellent
Other Recipes
You'll Also Love
