Description
A celebration of earthy flavors and vibrant colors, these roasted root vegetables make for an appealing and nutritious side dish.
Ingredients
Scale
- 4 medium carrots, peeled and cut into 2-inch pieces
- 3 large parsnips, peeled and cut into 2-inch pieces
- 1 large sweet potato, peeled and cubed
- 2 medium beets, peeled and quartered
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon balsamic vinegar
- Flaky sea salt for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash, peel, and cut all vegetables into 1½ to 2-inch pieces. Pat dry with paper towels.
- In a large bowl, mix the vegetables with olive oil, salt, pepper, thyme, garlic powder, and smoked paprika.
- Spread seasoned vegetables in a single layer on the baking sheet.
- Roast for 25 minutes, then flip and roast for another 20-30 minutes until tender.
- Sprinkle with fresh rosemary and drizzle with balsamic vinegar before serving with flaky sea salt.
Notes
Ensure veggies are dry before tossing with oil for the best crispiness. You can customize with different spices and vegetable variations.
- Prep Time: 10
- Cook Time: 45
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg