Description

Roasted root vegetables are a comforting side dish that brings warmth and flavor to any meal. This colorful medley of carrots, parsnips, and sweet potatoes caramelizes beautifully in the oven, creating tender bites with a delightful sweetness. Perfect for family dinners or festive gatherings, these roasted veggies are easy to prepare and make fantastic leftovers. Your taste buds will thank you!

Ingredients

Scale

3 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
2 medium sweet potatoes, peeled and chopped
3 tablespoons olive oil
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper (adjust to taste)
2 teaspoons fresh rosemary or thyme (chopped)

Instructions

Preheat the oven to 425°F (220°C).
Wash, peel, and chop the carrots, parsnips, and sweet potatoes into uniform pieces.
In a large bowl, combine the chopped vegetables with olive oil, salt, pepper, and fresh herbs. Toss until well coated.
Spread the seasoned veggies on a baking sheet in a single layer.
Roast for 25-30 minutes or until golden brown and tender, stirring halfway through for even cooking.
Serve warm as a side dish or atop salads.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 8g
Sodium: 250mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 2g
Cholesterol: 0mg

Keywords: Feel free to swap in seasonal vegetables like beets or turnips for variety. Add spices such as smoked paprika or cinnamon for an extra flavor twist. Drizzle with balsamic glaze after roasting for added richness.