Root Veggie Bake

Discover the ultimate comfort food with this hearty Root Veggie Bake recipe! Packed with the natural sweetness of roasted carrots, parsnips, and sweet potatoes, this dish is elevated by the rich flavor of caramelized red onions and a hint of garlic. Seasoned with fragrant fresh rosemary, thyme, and a touch of smoked paprika, every bite bursts with warm, earthy aromas. Drizzled with olive oil and roasted to perfection, the vegetables emerge tender on the inside and delightfully crisp on the edges. Perfect as a side dish or a vegetarian main, this easy-to-make, oven-baked delight is a wholesome crowd pleaser that’s ideal for weeknight dinners or festive gatherings. Ready in just over an hour, this rustic vegetable medley is a delicious way to savor the best of seasonal root vegetables!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the carrots, parsnips, and sweet potatoes. Cut all the vegetables, including the red onions, into bite-sized chunks.

Step 3

Place the chopped vegetables into a large mixing bowl.

Step 4

Mince the garlic cloves or leave them whole if you prefer a milder garlic flavor. Add them to the bowl of vegetables.

Step 5

Drizzle the olive oil over the vegetables and toss them well to coat evenly.

Step 6

Strip the rosemary and thyme leaves from their stems and chop them finely. Add the herbs to the vegetables.

Step 7

Sprinkle the salt, black pepper, and paprika over the vegetables. Toss again to distribute the seasoning evenly.

Step 8

Transfer the seasoned vegetables onto a large baking sheet, spreading them out to ensure they roast evenly in a single layer.

Step 9

Place the baking sheet in the preheated oven and roast for 40-45 minutes, stirring halfway through for even cooking.

Step 10

Once the vegetables are tender and slightly caramelized, remove them from the oven.

Step 11

Transfer the Root Veggie Bake to a serving dish and garnish with additional fresh thyme or rosemary, if desired.

Step 12

Serve hot and enjoy your delicious, wholesome Root Veggie Bake!

Nutrition Facts

Serving size	1322.3 grams (1322.3g)

Amount per serving	% Daily Value*
Calories	1249

Total Fat 52.60g	67%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 6.90g
Cholesterol 7mg	2%
Sodium 3190mg	139%
Total Carbohydrate 187.70g	68%
Dietary Fiber 37.10g	133%
Total Sugars 61.20g
Protein 16.70g	33%

Vitamin D 0IU	0%
Calcium 431mg	33%
Iron 7mg	41%
Potassium 2568mg	55%

*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: 36.7%

Protein: 5.2%

Carbs: 58.2%