Baked Root Vegetables

Bring warmth and comfort to your table with this vibrant and nourishing Baked Root Vegetables recipe, a celebration of seasonal produce roasted to perfection. Featuring a colorful medley of carrots, parsnips, sweet potatoes, beets, and red onion, this dish is infused with the earthy aromas of fresh rosemary, thyme, and whole roasted garlic. Coated in olive oil, seasoned with salt and pepper, and roasted until tender and caramelized, these vegetables develop irresistibly crispy edges and a natural sweetness that’s sure to impress. Perfect as a wholesome side dish for holiday feasts or weeknight dinners, this easy-to-make recipe is ready in just under an hour and serves up to six. Elevate your dining experience with this healthy, vegan-friendly, and flavorful crowd-pleaser that's as nutritious as it is delicious!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium carrots
• 3 large parsnips
• 2 medium sweet potatoes
• 2 medium beets
• 1 large red onion
• 3 tablespoons olive oil
• 2 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cloves garlic

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and peel the carrots, parsnips, sweet potatoes, and beets. Cut them into uniform pieces, approximately 1-inch in size.

Step 3

Peel the red onion and cut it into similar sized wedges.

Step 4

Peel the garlic cloves and leave them whole.

Step 5

Place all the cut vegetables and whole garlic cloves into a large mixing bowl.

Step 6

Drizzle the olive oil over the vegetables. Add the salt and pepper. Toss together to ensure all the vegetables are evenly coated with oil and seasoning.

Step 7

Strip the leaves off the rosemary and thyme sprigs and sprinkle them over the vegetables. Toss again to distribute the herbs throughout.

Step 8

Spread the vegetables in a single layer on a large baking sheet. Make sure they have enough space to allow heat to circulate evenly.

Step 9

Place the baking sheet in the preheated oven and bake for about 35 to 40 minutes or until the vegetables are tender and starting to caramelize.

Step 10

Stir the vegetables halfway through the cooking time to ensure even roasting.

Step 11

Once done, remove the baking sheet from the oven and let the vegetables cool slightly. Adjust seasoning with additional salt and pepper if needed.

Step 12

Transfer the baked root vegetables to a serving platter and serve warm as a side dish.

Nutrition Facts

Serving size	1296.2 grams (1296.2g)

Amount per serving	% Daily Value*
Calories	1229

Total Fat 54.30g	70%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 7.50g
Cholesterol 8mg	3%
Sodium 3539mg	154%
Total Carbohydrate 178.50g	65%
Dietary Fiber 37.40g	134%
Total Sugars 60.50g
Protein 16.90g	34%

Vitamin D 0IU	0%
Calcium 419mg	32%
Iron 8mg	44%
Potassium 3093mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 5.3%

Carbs: 56.2%