Description
Roasted root vegetables are a delightful comfort food that brings warmth and flavor to any meal. This easy recipe combines carrots, parsnips, Yukon Gold potatoes, and beets, roasted to perfection with aromatic herbs. The result is a colorful dish that not only pleases the eye but also tantalizes the taste buds. Whether for a cozy weeknight dinner or an elegant gathering, these roasted veggies are sure to impress and satisfy.
Ingredients
Scale
- 4 medium carrots, chopped
- 3 medium parsnips, chopped
- 2 medium Yukon Gold potatoes, chopped
- 2 medium beets, peeled and chopped
- 3 tbsp extra virgin olive oil
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all root vegetables into uniform one-inch pieces.
- In a large bowl, toss the veggies with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 30-40 minutes, stirring halfway through for even browning.
- Once tender and golden brown, serve immediately or drizzle with balsamic vinegar for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 130
- Sugar: 6g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg