Description
Roasted root vegetables are a comforting, vibrant side dish that infuses your kitchen with an irresistible aroma. This dish features a delightful mix of carrots, potatoes, and parsnips, all caramelized to perfection. Ideal for family gatherings or cozy dinners, these roasted veggies not only taste amazing but also add visual appeal to any meal. Easy to prepare and versatile, they’ll quickly become a favorite on your dining table.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups Yukon gold potatoes, chopped
- 2 cups parsnips, chopped
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp freshly cracked black pepper
- 2 tbsp fresh thyme or rosemary, chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop vegetables into uniform pieces about 1-inch thick for even cooking.
- In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 30-40 minutes, stirring halfway through until golden brown and tender.
- Sprinkle fresh herbs over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 162
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg