Description

Roasted root vegetables are a delightful medley of flavors, perfect for any gathering or cozy weeknight meal. This simple recipe transforms carrots, parsnips, and sweet potatoes into golden-brown morsels that are both sweet and savory. With their vibrant colors and enticing aromas, these vegetables will surely steal the show on your dinner table.

Ingredients

Scale

2 cups carrots, chopped
2 cups parsnips, chopped
2 cups sweet potatoes, chopped
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh rosemary or thyme, chopped

Instructions

Preheat your oven to 425°F (220°C).
Wash, peel, and chop the carrots, parsnips, and sweet potatoes into uniform pieces.
In a large mixing bowl, combine the chopped vegetables with olive oil, salt, pepper, and fresh herbs. Toss until evenly coated.
Line a baking sheet with parchment paper and spread the vegetable mix in a single layer.
Roast in the preheated oven for 30-35 minutes, flipping halfway through until golden brown and tender.
Allow to cool slightly before serving warm as a side dish or tossing into salads.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 7g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: Experiment with other root vegetables like beets or turnips for added variety. For extra sweetness, drizzle a touch of maple syrup before roasting.