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Description
A simple and flavorful recipe for roasted root vegetables, perfect for any season.
Ingredients
Scale
- 2 lbs mixed root vegetables (carrots, parsnips, potatoes, sweet potatoes), peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cut root vegetables with olive oil, salt, pepper, rosemary, and thyme until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until tender and slightly caramelized, flipping halfway through.
- Serve hot.
Notes
- You can add other root vegetables like beets or turnips.
- For extra flavor, add a clove of minced garlic to the vegetables before roasting.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg