Description
A vibrant and flavorful medley of roasted root vegetables including carrots, parsnips, beets, sweet potatoes, and red onion, seasoned with fresh rosemary, thyme, and garlic powder, then oven-roasted to tender, caramelized perfection.
Ingredients
Scale
Vegetables
- 5 medium carrots (~6 oz; peeled and sliced 1/2 inch thick)
- 4 medium parsnips (~11 oz; peeled and sliced 1/2 inch thick, cut larger pieces in 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
- 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: In a large bowl, combine all the peeled and chopped vegetables—carrots, parsnips, beets, sweet potato, and red onion.
- Add Seasonings: Drizzle the olive oil over the vegetables, then sprinkle chopped fresh rosemary, thyme, garlic powder, sea salt, and black pepper. Toss everything well to coat the vegetables evenly with the oil and herbs.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. If your pan is not non-stick, lightly spray it with cooking spray or brush with olive oil to prevent sticking.
- Roast Vegetables: Place the baking sheet in the oven and roast for 25 minutes or until the vegetables are soft and caramelized, stirring or shaking the pan halfway through for even cooking.
- Optional Browning: For extra browning, move the oven rack so the vegetables are about 6 inches from the broiler. Broil for 3 to 5 minutes until the vegetables turn golden brown and slightly crisp on top. Watch carefully to avoid burning.
Notes
- Use a large baking sheet with sides to prevent vegetables from falling off and to allow even roasting.
- If using frozen vegetables instead of fresh, adjust cooking time accordingly.
- Fresh herbs can be swapped with 1 teaspoon each of dried rosemary and thyme if fresh is not available.
- For an oil-free option, omit olive oil and toss vegetables in vegetable broth before roasting.
- Make sure to cut vegetables into uniform sizes to ensure even cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
