Description
A cozy and flavorful side dish featuring a medley of roasted root vegetables, perfect for any meal.
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 tablespoons olive oil (or avocado oil)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon balsamic vinegar
- Flaky sea salt for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash, peel, and cut all vegetables into 1½ to 2-inch pieces.
- In a large bowl, combine the prepared veggies with olive oil, salt, pepper, thyme, garlic powder, and smoked paprika. Mix well.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast for 25 minutes, then flip the vegetables and roast for an additional 20-30 minutes until golden and tender.
- Remove from the oven, sprinkle with fresh rosemary and drizzle with balsamic vinegar. Let rest for 5 minutes before serving.
Notes
For an oil-free version, substitute vegetable broth for the olive oil. Experiment with different herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, easy side dish, healthy recipe, vegetarian, carrots, parsnips, sweet potatoes