Description
Roasted root vegetables are a hearty and vibrant side dish that transforms any meal into a comforting experience. This simple recipe features a medley of carrots, potatoes, and parsnips, all perfectly caramelized to bring out their natural sweetness. With minimal prep and cook time, these colorful veggies will have your family clamoring for seconds at the dinner table.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups Yukon Gold potatoes, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons fresh thyme or rosemary, finely chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the carrots, potatoes, and parsnips into uniform pieces for even roasting.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and herbs until well coated.
- Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes, stirring halfway through for even browning.
- Remove from the oven and let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg