Description
Irresistible Roasted Root Vegetables are a vibrant and flavorful side dish that elevates any meal. This simple recipe features sweet carrots, earthy parsnips, buttery potatoes, and caramelized red onions, all coated in olive oil and fresh herbs. Perfect for weeknight dinners or festive gatherings, these roasted veggies will delight your family and friends. Enjoy the golden-brown perfection that’s not only visually stunning but also packed with comforting flavors.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups Yukon Gold potatoes, chopped
- 1 cup red onions, chopped
- 3 tbsp extra virgin olive oil
- 2 tsp fresh rosemary or thyme, chopped
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the chopped carrots, parsnips, potatoes, and red onions with olive oil, salt, pepper, and herbs until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 30-35 minutes, stirring halfway through until golden-brown and tender.
- Serve hot as a delightful side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg