Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 cups
Ingredients: 2 Tablespoons avocado or olive oil; 2 Tablespoons fresh oregano; 2 medium sweet potatoes; 1 pound carrots or parsnips; 1 medium red onion; 1 teaspoon sea salt; ½ teaspoon ground black pepper

User Reviews

4.4

96 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
8 cups
Calories
184 kcal
Course
Side Dish
Cuisine
American

Roasted Root Vegetables

Odette Barnes

Report

These roasted root vegetables are such an easy and healthy side dish for any meal. Sweet potatoes, carrots and onion are tossed with oil and herbs and roasted until tender and caramelized.

Share:

I Made This!

72 people made this

Print

19 people printed this

Save this

57 people saved this

Ingredients

Servings

2 Tablespoons avocado or olive oil
2 Tablespoons fresh oregano chopped
2 medium sweet potatoes chopped into chunks
1 pound carrots or parsnips peeled and cut into ¾ inch thick rounds (about 4 cups)
1 medium red onion peeled and cut into ½ inch thick wedges
1 teaspoon sea salt
½ teaspoon ground black pepper

Add to Shopping List

Instructions

Preheat oven to 425ºF and line a baking sheet with parchment paper.
Add the oil and oregano to a large bowl and whisk to combine.
Add sweet potatoes, carrots (or parsnips) and onion to the bowl. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper.
Spread veggies onto the prepared baking sheet. Make sure they are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes, tossing halfway.
This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.