Description
Delight your taste buds with these perfectly roasted root vegetables, a colorful and flavorful side dish that complements any meal. Easy to prepare and bursting with natural sweetness, this dish is a sure crowd-pleaser.
Ingredients
Scale
Root Vegetables:
- 2 carrots (peeled and cut into chunks)
- 2 parsnips (peeled and cut into chunks)
- 2 medium sweet potatoes (peeled and cubed)
- 1 small rutabaga or turnip (peeled and diced)
- 1 red onion (cut into wedges)
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
- 2 cloves garlic (minced)
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Prepare the vegetables: In a large mixing bowl, combine the chopped carrots, parsnips, sweet potatoes, rutabaga, and red onion. Drizzle with olive oil, sprinkle with salt, pepper, thyme (or rosemary), and garlic. Toss well to coat.
- Roast the vegetables: Spread the vegetables on the baking sheet. Roast for 35–40 minutes, stirring halfway through, until tender and caramelized.
- Serve: Serve hot and enjoy!
Notes
- You can use other root vegetables like golden beets or Yukon gold potatoes.
- For extra flavor, drizzle with balsamic glaze just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
