Description
Warm up your evenings with roasted root vegetables, a delightful medley of sweet carrots, earthy beets, and creamy sweet potatoes. This simple yet flavorful dish brings a burst of color to any table and is perfect for family gatherings or cozy dinners. With minimal prep and maximum flavor, it’s an experience everyone will savor.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups beets, peeled and chopped
- 1 cup sweet potatoes, peeled and chopped
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary or thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the carrots, parsnips, beets, and sweet potatoes. Chop them into uniform one-inch pieces.
- In a large bowl, combine the chopped vegetables with olive oil, sea salt, pepper, and herbs. Toss until well-coated.
- Spread the veggies in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through until tender and caramelized.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 9g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg