Description
A simple and delicious recipe for roasted root vegetables featuring carrots, parsnips, beets, sweet potato, and red onion, seasoned with fresh herbs and garlic powder, then roasted to caramelized perfection.
Ingredients
Scale
Vegetables
- 5 medium carrots (~6 oz; peeled and sliced 1/2 inch thick)
- 4 medium parsnips (~11 oz; peeled and sliced 1/2 inch thick, larger pieces halved or quartered)
- 2 medium beets (~8 oz; peeled and cut into 1-inch cubes)
- 1 large sweet potato (~12 oz; peeled and cut into 1-inch cubes)
- 1 medium red onion (~6 oz; peeled and cut into 1.5-inch pieces, layers separated)
Seasonings
- 1/4 cup olive oil
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme
- 3/4 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (218 degrees C) to prepare for roasting the vegetables.
- Prepare Vegetables: Combine the peeled and chopped carrots, parsnips, beets, sweet potato, and red onion in a large mixing bowl.
- Season Vegetables: Drizzle the olive oil over the vegetables, then add the chopped fresh rosemary, fresh thyme, garlic powder, sea salt, and black pepper. Toss everything together thoroughly to ensure even coating of the seasonings and oil.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. If your baking sheet is not non-stick, spray it with cooking spray or brush some olive oil on it to prevent sticking.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 25 minutes, or until they are soft and caramelized, stirring or flipping once if desired for even roasting.
- Optional Browning: For extra browning, position the pan 6 inches away from the broiler and broil for an additional 3-5 minutes until the vegetables develop a nice golden-brown crust. Watch closely to avoid burning.
Notes
- Cut vegetables into uniform sizes for even cooking and caramelization.
- Use fresh herbs for the best flavor, but dried herbs can be substituted using half the amount.
- If broiling, stay attentive to prevent burning since the broiler heats quickly.
- These roasted vegetables can be enjoyed hot as a side dish or cooled and added to salads.
- Leftovers keep well refrigerated for up to 3-4 days and can be reheated in the oven or skillet.
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
