Description
Deliciously caramelized roasted root vegetables featuring carrots, parsnips, beets, sweet potatoes, and red onion, seasoned with fresh rosemary, thyme, garlic powder, sea salt, and black pepper. Perfect as a comforting side dish or a healthy main for vegetarian meals.
Ingredients
Scale
Vegetables
- 5 medium carrots (~6 oz; peeled and sliced 1/2″ thick)
- 4 medium parsnips (~11 oz; peeled and sliced 1/2″ thick, then cut larger pieces into halves or quarters)
- 2 medium beets (~8 oz; peeled and cut into 1-inch cubes)
- 1 large sweet potato (~12 oz; peeled and cut into 1-inch cubes)
- 1 medium red onion (~6 oz; peeled and cut into 1.5-inch pieces, layers separated)
Seasonings and Oil
- 1/4 cup olive oil
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme
- 3/4 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius) to prepare for roasting the vegetables.
- Prepare Vegetables: Combine the peeled and chopped carrots, parsnips, beets, sweet potato, and red onion in a large bowl.
- Add Seasonings and Oil: Drizzle the olive oil over the vegetables. Sprinkle fresh rosemary, thyme, garlic powder, sea salt, and black pepper. Toss everything together thoroughly to coat the veggies evenly.
- Arrange on Baking Sheet: Spread the vegetables in a single layer on a large baking sheet. If the surface is not non-stick, lightly spray with cooking spray or brush with olive oil first to prevent sticking.
- Roast the Vegetables: Place the baking sheet in the oven and roast for about 25 minutes until the vegetables are soft and caramelized.
- Optional Broiling Step: For extra browning, move the pan approximately 6 inches under the broiler and broil for 3-5 minutes until the vegetables are nicely browned.
Notes
- Cut vegetables uniformly to ensure even roasting.
- Use fresh herbs for the best flavor; dried herbs can be substituted but reduce the quantity by half.
- Allow vegetables to roast in a single layer to maximize caramelization.
- Keep an eye on vegetables during broiling to prevent burning.
- Leftover roasted vegetables can be refrigerated for up to 3 days and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
