This roasted root vegetables recipe is a delightful addition to your Thanksgiving table. Featuring a medley of seasonal vegetables like carrots, parsnips, and sweet potatoes, this dish brings warmth and flavor to any meal.
The preparation is simple, making it an ideal side dish that complements a variety of main courses. You can easily adjust the vegetables based on your preference or what you have on hand.
Easy Roasted Root Vegetables Recipe
This recipe showcases a colorful assortment of root vegetables roasted to perfection, enhancing their natural sweetness and flavor. It takes about 45 minutes to prepare and serves 6 people.
Ingredients
- 2 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 large sweet potato, peeled and cubed
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the carrots, parsnips, sweet potato, and red onion. Drizzle with olive oil and sprinkle with salt, pepper, and dried herbs. Toss until the vegetables are evenly coated.
- Roast the Vegetables: Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley if desired, and serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 30g
