Name: Roasted Root Vegetables: A Delicious Guide to Perfectly Seasoned and Caramelized Dishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 medium carrots, peeled and cut into 1-inch pieces; 2 medium parsnips, peeled and cut into 1-inch pieces; 1 large sweet potato, peeled and cut into 1-inch cubes; 1 large red onion, cut into wedges; 1 medium beet, peeled and cut into 1-inch cubes; 3 tablespoons olive oil; 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary); 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme); Salt and pepper to taste; 1 tablespoon balsamic vinegar (optional)

Roasted Root Vegetables: A Delicious Guide to Perfectly Seasoned and Caramelized Dishes

Print Recipe

Enjoy a colorful medley of roasted root vegetables, including carrots, parsnips, sweet potatoes, red onions, and beets, seasoned with fresh herbs and a hint of balsamic vinegar. This dish is a delicious and nutritious side or a hearty addition to salads and grain bowls.

Author: Dottie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings 1x

Ingredients

Scale

4 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes
1 large red onion, cut into wedges
1 medium beet, peeled and cut into 1-inch cubes
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)

Instructions

Preheat your oven to 425°F (220°C).
Rinse all root vegetables under cold water and peel them.
Cut the carrots, parsnips, sweet potato, and beet into uniform 1-inch pieces. Cut the red onion into wedges.
In a large mixing bowl, combine all the chopped vegetables.
Drizzle olive oil over the vegetables.
Sprinkle chopped rosemary and thyme over the vegetables.
Generously season with salt and freshly cracked black pepper.
Toss the vegetables until evenly coated with oil and seasonings.
Line a large baking sheet with parchment paper or grease it lightly.
Pour the seasoned vegetables onto the baking sheet in a single layer.
Roast for 25-30 minutes, stirring halfway through.
After 25 minutes, check if the vegetables are tender and golden-brown. Roast longer if needed.
Drizzle balsamic vinegar over the vegetables in the last 5 minutes of cooking.
Taste the vegetables and adjust seasoning if necessary.
Transfer to a serving dish and enjoy warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
These roasted vegetables can be enjoyed on their own or added to salads and grain bowls for extra flavor and nutrition.

Find it online: https://anasrecipes.com/roasted-root-vegetables/