Roasted Root Vegetables
A simple and delicious side dish featuring naturally sweet root vegetables roasted until tender and slightly caramelized. This recipe is naturally gluten-free and dairy-free, making it suitable for a variety of dietary needs.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 271 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 300 gcarrot, peeled and chopped into 1-inch (2.5 cm) pieces
- 250 gparsnip, peeled and chopped into 1-inch (2.5 cm) pieces
- 400 gsweet potato, peeled and chopped into 1-inch (2.5 cm) pieces
- 1 pcsred onion, chopped into 1-inch (2.5 cm) wedges
- 3 tbspolive oil
- 1 tbspfresh rosemary, chopped
- 1 tspfresh thyme, chopped
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
large bowl · baking sheet · cutting board · knife
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
In a large bowl, combine the carrots, parsnips, sweet potato, and red onion.
About 2 min
- 3
Drizzle the olive oil over the vegetables, then sprinkle with rosemary, thyme, salt, and black pepper.
About 1 min
- 4
Toss the vegetables thoroughly until they are evenly coated with the oil and seasonings.
About 2 min
- 5
Spread the seasoned vegetables in a single layer on a large baking sheet.
About 1 min
Cook’s note: Avoid overcrowding the pan to ensure even roasting and caramelization.
- 6
Roast for 30 minutes, flipping the vegetables halfway through, until they are tender and slightly caramelized.
About 30 min
- 7
Serve immediately as a delicious side dish.
Per serving
Nutrition
- Calories
- 270.6kcal
- Protein
- 3.5g
- Carbs
- 42.6g
- Fat
- 10.7g
- Fibre
- 7.5g
- Sugar
- 12.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover roasted vegetables in an airtight container in the refrigerator.
Reheat in a microwave or a preheated oven until warmed through.
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