Description
Roasted root vegetables are a delicious and versatile side dish, perfect for any seasonal meal.
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 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoon fresh rosemary, chopped
- 1 tablespoon balsamic vinegar
- Flaky sea salt for serving
Instructions
- Preheat oven to 425°F.
- Line a large rimmed baking sheet with parchment paper or lightly oil it.
- Wash, peel, and cut all root vegetables into similar 2-inch pieces.
- In a large bowl, combine prepared vegetables with olive oil, salt, pepper, thyme, garlic powder, and smoked paprika. Toss until evenly coated.
- Spread seasoned vegetables in a single layer on the prepared baking sheet(s).
- Roast in the preheated oven for 45 to 55 minutes, stirring halfway through cooking time.
- Once done, sprinkle with fresh rosemary and drizzle with balsamic vinegar.
- Let rest for 5 minutes before serving. Season with flaky sea salt.
Notes
Roasted root vegetables pair well with roasted chicken or pork, hearty stews, and salads.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg