Description
Roasted root vegetables are a cozy, colorful side dish that’s easy to prepare and full of natural sweetness and savory flavor. Perfect for weeknights or holiday spreads, this recipe brings together a medley of carrots, parsnips, sweet potatoes, and more—all caramelized to golden perfection.
Ingredients
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 beet, peeled and cubed
- 2 red or yellow potatoes, cubed
- 2–3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1 tsp garlic powder, 1 tsp rosemary or thyme, 1/2 tsp paprika, 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Peel and chop all root vegetables into similar-sized pieces.
- Toss them with olive oil, salt, pepper, and any optional seasonings in a large bowl.
- Spread in a single layer on the baking sheet without overcrowding.
- Roast for 30–40 minutes, flipping halfway, until golden and tender.
- Serve hot or warm.
Notes
- For added sweetness, drizzle maple syrup or balsamic vinegar in the last 5 minutes of roasting.
- Use red onions or garlic cloves for more depth of flavor.
- Chop and prep vegetables a day ahead for easy roasting.
- Store leftovers in the fridge up to 4 days; reheat in oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 130
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
