Roasted Root Vegetables
User Reviews
5
Roasted Root Vegetables
Description
This recipe features a medley of peeled, similarly sized root vegetables including carrots, sweet potatoes, red onions, parsnips, and beets. After coating the vegetables in a mixture of extra virgin olive oil, minced garlic, kosher salt, and black pepper, they are spread in a single layer on a foil-lined baking sheet. Roasting at 400°F for 25-30 minutes allows for caramelization and softening, highlighting the natural sweetness and textures of the vegetables.
The recipe suggests a practical tip for handling red beets separately in foil packets to avoid staining other vegetables, preserving appearance and flavor integrity. The vegetables are garnished with fresh chopped parsley just before serving, adding color and a fresh herb note that balances the roasted flavors.
These roasted vegetables serve well as a side dish to a range of proteins or can be included in meal prep since they keep well refrigerated for several days. The combination brings varied textures from the firm parsnips to the tender sweet potatoes and subtly sweet beets, all melded by garlic and seasoning.
Ingredients
- cooking spray
- 1 1/2 cups carrot peeled, cut into 1 inch pieces
- 1 1/2 cups sweet potato peeled, cut into 1 inch pieces
- 1/2 cup red onion cut into 1/2 inch wedges
- 1 cup parsnip peeled, cut into 1 inch pieces
- 1 1/2 cups beet red or yellow or a combination, peeled and cut into 1 inch pieces
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
- Mix together the olive oil, garlic, salt and pepper in a small bowl.
- Spread the vegetables out on the sheet pan in a single layer.
- Drizzle the olive oil mixture over the top; use your hands to toss the vegetables around to evenly coat.
- Roast for 25-30 minutes or until vegetables are tender and starting to caramelize. Sprinkle with parsley, then serve.
Notes
- To prevent red beet juices from staining other vegetables, wrap beets separately in a foil packet during roasting.
- These roasted root vegetables can be stored in the refrigerator for up to 4 days, making them suitable for meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Sodium | 83mg | 3% |
| Potassium | 675mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 27565IU | 551% |
| Vitamin C | 20mg | 22% |
| Calcium | 75mg | 8% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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