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Roasted Root Veggies in a dihs.
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Roasted Root Veggies

These roasted root veggies are a colorful array of beets, sweet potatoes, parsnips, and more. Transform them into a delicious side dish with just 25 minutes in the oven!
Course Side Dish
Cuisine American
Keyword Roasted Root Veggies, Roasted Root Veggies Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 232kcal
Author Natalya Drozhzhin

Ingredients

  • 5 carrots into 1 inch pieces
  • 4 parsnips cubed into 1 inch pieces
  • 2 beets cubed into 1 inch pieces
  • 1 sweet potato cubed into 1 inch pieces
  • 1 red onion cut into chunks
  • ¼ cup olive oil
  • 1 tbsp rosemary
  • ¾ tsp garlic powder
  • 1 tsp salt
  • ¼ tsp pepper
US Units - Metric

Instructions

  • Preheat the oven to 425°F. Prepare all the veggies.
    Cut up veggies in a bowl.
  • Toss the veggies with the oil, rosemary, garlic powder, salt, and pepper. Spread the veggies on the sheet pan in a single layer.
    Seasoned veggies on a baking sheet.
  • Roast the veggies for 25 minutes, or until they are tender and caramelized.
    Roasted Root Veggies on a baking sheet.
  • Optionally, broil the veggies for 2–3 minutes at the end for extra browning. Enjoy!
    Serving pan with Roasted Root Veggies.

Nutrition

Calories: 232kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 476mg | Potassium: 802mg | Fiber: 9g | Sugar: 12g | Vitamin A: 13856IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 1mg