Description
Enjoy a delightful blend of roasted root vegetables that warm your heart and satisfy your taste buds. This easy recipe highlights the natural sweetness of carrots, parsnips, sweet potatoes, and beets.
Ingredients
Scale
- Key Ingredients:
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 medium sweet potatoes, peeled and cubed
- 2 medium beets, peeled and cubed
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Instructions:
- 1. Preheat Your Oven: Preheat your oven to 425°F (220°C).
- 2. Prepare Your Vegetables: Wash, peel, and chop all root vegetables into bite-sized pieces.
- 3. Season Generously: In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until well-coated.
- 4. Roast Away: Spread the seasoned veggies on a baking sheet in a single layer. Roast for about 25-30 minutes or until golden brown and tender.
- 5. Give Them a Stir: Halfway through roasting (around the 15-minute mark), toss the veggies to ensure even cooking.
- 6. Serve and Enjoy: Transfer the roasted root vegetables to a serving platter. Garnish with fresh herbs if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg