Roasted Root Vegetables (Carrots, Parsnips, Sweet Potatoes)
Roasted root vegetables are a delightful combination of sweet and earthy flavors, perfect for any meal. This simple recipe features carrots, parsnips, and sweet potatoes, roasted to golden perfection. Ideal for family gatherings or cozy dinners, these vibrant veggies are not only easy to prepare but also visually stunning. Each bite is a taste explosion that will leave everyone wanting more!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups sweet potatoes, peeled and chopped
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh herbs (optional, such as thyme or rosemary)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash, peel, and chop the carrots, parsnips, and sweet potatoes into uniform pieces.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and optional herbs until well coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes until golden brown and tender, stirring halfway through cooking.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg