Herb Roasted Roots

Experience the cozy, rustic flavors of fall with our Herb Roasted Roots—a colorful medley of carrots, parsnips, beets, sweet potatoes, and red onion perfectly seasoned with fresh rosemary, thyme, and garlic. This easy side dish combines the earthiness of roasted root vegetables with a zesty pop of fresh lemon juice, all brought together in just an hour. With its stunning oven-roasted caramelization and fragrant herb infusion, this recipe is the ultimate crowd-pleaser for weeknight dinners or special holiday feasts. Serve warm straight from the oven, and let the vibrant flavors and golden tenderness elevate your table. Perfect for those seeking a healthy, plant-based side dish that’s both nutritious and delicious!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Carrots
• 3 medium Parsnips
• 3 medium Beets
• 2 medium Sweet potatoes
• 1 large Red onion
• 3 tablespoons Extra-virgin olive oil
• 2 teaspoons (finely chopped) Fresh rosemary
• 2 teaspoons (finely chopped) Fresh thyme
• 3 whole (minced) Garlic cloves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Step 2

Peel the carrots, parsnips, beets, and sweet potatoes. Dice them into evenly sized chunks (about 1-inch pieces) to ensure even cooking.

Step 3

Peel and quarter the red onion, then separate the layers slightly.

Step 4

Place all the prepared vegetables in a large mixing bowl.

Step 5

Drizzle the olive oil over the vegetables and add the chopped rosemary, thyme, minced garlic, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and herbs.

Step 6

Spread the seasoned vegetables out on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Use two sheets if necessary.

Step 7

Roast the vegetables in the preheated oven for 35-40 minutes, tossing them halfway through the cooking time. They should be golden and fork-tender when done.

Step 8

Remove the baking sheet from the oven and drizzle the lemon juice over the roasted vegetables for a bright, zesty finish.

Step 9

Transfer the roasted roots to a serving platter and garnish with additional fresh herbs, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	1322.7 grams (1322.7g)

Amount per serving	% Daily Value*
Calories	1183

Total Fat 51.20g	66%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 3.10g
Cholesterol 7mg	2%
Sodium 3623mg	158%
Total Carbohydrate 176.00g	64%
Dietary Fiber 37.10g	133%
Total Sugars 63.60g
Protein 17.20g	34%

Vitamin D 0IU	0%
Calcium 383mg	29%
Iron 7mg	41%
Potassium 3139mg	67%

*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: 37.4%

Protein: 5.6%

Carbs: 57.1%