Description
A colorful and nutritious medley of roasted root vegetables, perfect as a side dish or healthy main course.
Ingredients
- Carrots: 2 large, peeled and cut into 1-inch pieces
- Parsnips: 2 large, peeled and cut into 1-inch pieces
- Sweet Potatoes: 2 medium, peeled and cut into 1-inch cubes
- Red Onions: 1 large, cut into wedges
- Olive Oil: 3 tablespoons
- Fresh Thyme: 2 teaspoons, chopped (or 1 teaspoon dried thyme)
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
Instructions
- Wash all root vegetables thoroughly and peel the carrots, parsnips, and sweet potatoes.
- Cut the vegetables into 1-inch pieces for even cooking.
- In a large mixing bowl, combine the vegetables and drizzle with olive oil.
- Add chopped thyme, salt, and black pepper, and toss until well-coated.
- Preheat the oven to 425°F (220°C) and spread the vegetables in a single layer on a baking sheet.
- Roast for about 25-30 minutes, stirring halfway through, until fork-tender and caramelized.
- Remove from the oven, let cool slightly, and transfer to a serving dish.
Notes
- Feel free to experiment with other root vegetables like beets or turnips.
- Adjust cooking times based on the types of vegetables used.
- Consider adding garlic, nuts, or dried fruits for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Root Vegetables, Healthy Side Dish, Vegetarian Recipe