Roasted Root Vegetables

Transform your dinner table with the vibrant colors and earthy flavors of Roasted Root Vegetables—a simple yet elegant dish that's perfect as a side or a healthy vegetarian main. This recipe combines a medley of sweet potatoes, carrots, parsnips, beets, and red onion, all roasted to perfection with garlic, olive oil, and fresh rosemary and thyme for a fragrant, herbaceous finish. The natural sweetness of the root vegetables is enhanced by caramelization, while an optional balsamic vinegar drizzle adds a tangy depth to every bite. Ready in just an hour and customizable to serve six, this wholesome, oven-roasted dish is ideal for busy weeknights or as a rustic addition to your holiday spread. Serve warm and watch it disappear!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Carrots
• 3 medium Parsnips
• 2 medium Sweet potatoes
• 3 medium Beets
• 1 large Red onion
• 3 tablespoons Olive oil
• 3 large Garlic cloves
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Balsamic vinegar (optional)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash, peel, and cut the carrots, parsnips, sweet potatoes, and beets into uniform bite-sized pieces to ensure even roasting.

Step 3

Peel and cut the red onion into wedges.

Step 4

Mince the garlic cloves and set aside.

Step 5

Place the prepared vegetables onto a large baking sheet. Make sure they are spread out in a single layer to promote even cooking.

Step 6

Drizzle the olive oil evenly over the vegetables.

Step 7

Sprinkle the minced garlic, rosemary sprigs, thyme sprigs, salt, and black pepper over the vegetables.

Step 8

Using clean hands or a spatula, toss the vegetables to ensure they are evenly coated with the oil and seasonings.

Step 9

Roast in the preheated oven for 35-40 minutes, tossing halfway through, until the vegetables are tender and caramelized at the edges.

Step 10

Optional: Drizzle with balsamic vinegar during the last 5 minutes of roasting for added depth of flavor.

Step 11

Remove the baking sheet from the oven and discard any woody herb stems.

Step 12

Transfer the roasted vegetables to a serving platter and serve warm. Enjoy!

Nutrition Facts

Serving size	1338.2 grams (1338.2g)

Amount per serving	% Daily Value*
Calories	1233

Total Fat 52.70g	68%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 7.00g
Cholesterol 7mg	2%
Sodium 3630mg	158%
Total Carbohydrate 181.70g	66%
Dietary Fiber 37.90g	135%
Total Sugars 65.60g
Protein 18.00g	36%

Vitamin D 0IU	0%
Calcium 419mg	32%
Iron 8mg	46%
Potassium 3194mg	68%

*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: 37.3%

Protein: 5.7%

Carbs: 57.1%