Ingredients
2 large carrots, peeled and sliced
2 medium parsnips, peeled and sliced
2 large sweet potatoes, cubed
3 red beets, peeled and wedged
1 red onion, cut into thick wedges
3 tablespoons extra virgin olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 cloves garlic, minced
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure your roasted root vegetable medley doesn’t stick.
Step 2: Prepare all the vegetables by peeling and cutting them into uniform 1-inch pieces, ensuring the harder roots are slightly smaller for even cooking in the roasted root vegetable medley.
Step 3: In a large mixing bowl, combine the vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper, tossing thoroughly to coat the roasted root vegetable medley.
Step 4: Spread the vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the roasted root vegetable medley can caramelize properly.
Step 5: Roast for 35-45 minutes, tossing the roasted root vegetable medley halfway through the cooking time, until the vegetables are tender and the edges are golden brown.
Notes
For extra sweetness, drizzle a tablespoon of maple syrup over the vegetables in the last 10 minutes of roasting.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted root vegetable medley, winter side dish, healthy vegetables, roasted carrots and parsnips
