Description
Roasted root vegetables are a simple and delicious side dish that pairs well with many main courses.
Ingredients
Scale
- 2 cups carrots (peeled and cut into sticks or rounds)
- 2 cups parsnips (peeled and cut into sticks or rounds)
- 1 cup sweet potatoes (peeled and cubed)
- 1 cup potatoes (peeled and cubed, optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh thyme)
- 1 teaspoon garlic powder (optional)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cut the carrots, parsnips, sweet potatoes, and potatoes (if using) into uniform pieces to ensure even cooking.
- In a large bowl, combine the cut vegetables. Drizzle with olive oil and sprinkle with dried thyme, garlic powder (if using), salt, and pepper.
- Toss the vegetables until they are evenly coated with the oil and seasonings.
- Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper for easy cleanup.
- Roast in the preheated oven for 25–30 minutes, or until the vegetables are tender and golden brown, stirring halfway through to promote even cooking.
- Once roasted, remove the vegetables from the oven and let them cool slightly. You can sprinkle with fresh herbs like parsley or additional thyme if desired.
- Serve warm as a side dish to your favorite main course!
Notes
- Adjust the seasoning to your taste.
- Feel free to add other root vegetables like beets or turnips.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg