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Roasted Root Vegetables

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Roasted Root Vegetables are a hearty, colorful, and flavorful side dish made by oven-roasting a mix of root veggies until golden and caramelized. They’re simple to prepare and perfect for cozy meals during the cooler months.

Ingredients

  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 2 beets, peeled and chopped
  • 2 red or yellow potatoes, chopped
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh rosemary or thyme (or 1 tsp dried)
  • Optional: 4 garlic cloves, 1 tbsp balsamic vinegar or 1 tbsp honey for added flavor

Instructions

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Peel and chop all vegetables into even-sized chunks.
  3. In a large bowl, toss the vegetables with olive oil, salt, pepper, and herbs until well coated.
  4. Spread the vegetables in a single layer on the baking sheet (use two sheets if necessary to avoid overcrowding).
  5. Roast for 35–45 minutes, flipping halfway through, until tender and caramelized.
  6. Optional: Drizzle with balsamic vinegar or honey before serving for extra flavor.

Notes

  • Add red onions or whole garlic cloves for extra flavor.
  • Spice it up with smoked paprika or cumin.
  • Maple syrup can be used instead of honey for a sweet-savory combo.
  • Add roasted chickpeas or feta for a more filling variation.
  • Leave skins on scrubbed vegetables for added texture and nutrients.

Nutrition

Find it online: https://cookedbymaya.com/roasted-root-vegetables/