Description
Roasted root vegetables are a beloved comfort food that not only satisfy our cravings but also provide an abundance of essential nutrients. This simple yet flavorful dish is a versatile side that can complement a wide variety of main courses.
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 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoon fresh rosemary, chopped
- 1 tablespoon balsamic vinegar
- Flaky sea salt for serving
Instructions
- Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper or lightly oil it.
- Wash, peel, and cut all the vegetables into similar-sized pieces (about 2 inches).
- In a large bowl, combine all the prepared vegetables with the olive oil, salt, pepper, thyme, garlic powder, and smoked paprika. Toss until evenly coated.
- Arrange the seasoned vegetables in a single layer on the prepared baking sheet(s).
- Place the baking sheet(s) in the preheated oven and roast the vegetables for 45 to 55 minutes, stirring halfway through.
- Once roasted, sprinkle with fresh chopped rosemary and drizzle with balsamic vinegar. Season with flaky sea salt before serving.
Notes
Allow the roasted root vegetables to rest for 5 minutes before serving for enhanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg