Description
Elevate your meals with this Roasted Root Vegetables Recipe: Easy and Flavorful Side Dish. Bursting with vibrant colors and rich flavors, this dish transforms humble root vegetables into a stunning side that complements any main course. The caramelization process enhances the natural sweetness, while a blend of herbs adds aromatic depth. Perfect for weeknight dinners or special occasions, these roasted veggies are not only delicious but also packed with nutrients. Customize the seasoning to fit your taste or dietary needs, making it a versatile addition to your culinary repertoire.
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 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and peel all vegetables; cut them into uniform pieces for even cooking.
- In a large bowl, combine the vegetables with olive oil, salt, pepper, thyme, garlic powder, and smoked paprika. Toss to coat evenly.
- Spread the seasoned vegetables on the prepared baking sheet in a single layer.
- Roast for 25 minutes; flip the vegetables using a spatula and roast for an additional 20–30 minutes until golden brown and tender.
- Remove from the oven; sprinkle with fresh rosemary and drizzle with balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 170
- Sugar: 8g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg