Description
A simple and delicious Roasted Root Vegetables recipe featuring a medley of carrots, parsnips, sweet potato, red onion, and beet. These vegetables are tossed with olive oil, fresh herbs, and seasonings, then roasted to golden perfection, making a perfect vegan side dish for any meal.
Ingredients
Scale
Vegetables
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 1 small beet, peeled and diced
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Vegetables: In a large mixing bowl, combine the peeled, chopped carrots, parsnips, sweet potato cubes, red onion wedges, and diced beet.
- Toss with Oil and Seasonings: Drizzle the vegetables with olive oil, then sprinkle with chopped fresh rosemary, thyme leaves, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and herbs.
- Arrange on Baking Sheet: Spread the seasoned vegetables out in a single layer on the prepared baking sheet, ensuring they have space to roast evenly.
- Roast Vegetables: Roast in the preheated oven for 35 to 40 minutes, stirring once halfway through the cooking time to promote even browning and tenderness.
- Serve Warm: Once the vegetables are tender and golden brown, remove from the oven and serve warm as a flavorful side dish.
Notes
- Substitute or add other root vegetables such as turnips, rutabaga, or golden beets to vary flavors and textures.
- For extra flavor, drizzle with balsamic glaze just before serving or sprinkle with crumbled feta cheese for a savory touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
