Roasted Root Vegetables

roasted veggies on a grey plate on a wooden board

Roasted Root Vegetables

These roasted root vegetables make such a delicious, colorful, and healthy side dish. The veggies are perfectly tender and caramelized and have a sweet and earthy flavor. And the preparation is incredibly easy!

Course Entrées

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 50

Servings servings

Calories 496kcal

Author Sina

Ingredients

4 carrots, chopped into 1-inch chunks
3 parsnips, chopped into 1-inch chunks
2 small beets, chopped into 1-inch chunks
2 small sweet potatoes, chopped into 1-inch chunks
2 red onion, cut into wedges
4 potatoes, cut into wedges
1/4 cup olive oil
3 garlic, minced
3 sprigs of fresh rosemary, needles removed and roughly chopped
4 sprigs of fresh thyme, leaves pulled off the stem
salt, to taste
black pepper, to taste

Instructions

Preheat your oven to 425 °F. Peel the carrots and parsnips. Either peel the sweet potato as well or leave the skin on (it contains a lot of nutrients). Cut all three veggies into 1-inch chunks.
Peel the beets and also cut it into 1-inch chunks. Wear kitchen gloves as the beets release pink juice. Cut the potatoes and red onions into wedges.
Place the root vegetables in a large bowl and add the olive oil and season with salt and pepper. Stir carefully, so all of the veggies are covered in oil.
Line a baking sheet with parchment paper and place the vegetables on top. Spread out evenly. Bake for 30 minutes. In the meantime remove the rosemary needles and the thyme leaves and roughly chop them. Also finely chop the garlic.
After 30 minutes of baking time, remove from the oven to toss the veggies and add the garlic, rosemary, and thyme. Bake for another 15-20 minutes until tender.

Notes

I added the garlic, rosemary, and thyme after 30 minutes of baking time, so it doesn't get too dark. Especially garlic can get quite bitter when it's roasted for too long.
You might have to adjust the baking time a bit depending on the size of your vegetables. Mine usually take about 45 minutes.
You can easily double the recipe if you're cooking for a larger group of people. Just use two baking sheets and adjust the baking time a bit as two sheets take a bit longer than one.
The recipe also tastes great with turnips, fennel, kohlrabi, and butternut squash.
Leftovers also make a great salad. I love to serve leftovers with an easy oil-vinegar-dressing and arugula or mixed leaves. Sprinkle it with seeds and nuts for extra flavor and nutrients.

Nutrition