Description
Golden, caramelized roasted root vegetables that are crisp on the outside, tender on the inside, and full of earthy flavor. Perfect for any cozy dinner or holiday spread.
Ingredients
Scale
- 2 large carrots, peeled and cut into sticks
- 2 medium parsnips, peeled and chopped
- 2 medium beets, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1 large red onion, sliced into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss all the vegetables with olive oil, garlic powder, thyme, salt, and pepper until well coated.
- Spread the vegetables out in a single layer on the baking sheet without overcrowding.
- Roast for 25 to 30 minutes, flipping once halfway through until veggies are golden and tender.
- Drizzle with lemon juice or balsamic vinegar after roasting for a fresh finish.
- Serve warm and garnish with fresh herbs if desired.
Notes
- Cut vegetables evenly to ensure uniform roasting.
- Don’t overcrowd the pan or the veggies will steam instead of roast.
- Use parchment paper for easy cleanup and crisp edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, vegan side dish, fall recipe, winter vegetables, healthy roasted roots