Oven-Roasted Root Vegetables

A baking sheet filled with different kinds of roasted root vegetables.

Course Side Dish

Keyword Vegetarian, Vegan, Butternut Squash, Roasted, Parsnip, Onions, Root Vegetables, Parsnips, Roasted Root Vegetables, Red Onion, Garlic Cloves, Gluten Free, Beets, Onion, Garlic, Potatoes

Dietary Need Vegetarian, Vegan, Gluten Free

Cooking Method Oven

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 188kcal

Author Recipe adapted from: Food Network

Equipment

Oven
Baking Sheet 2
Large Bowl

Ingredients

1 Butternut Squash Halved, seeded, peeled
3 Potatoes Large, scrubbed
1 bunch Beets Scrubbed and tops trimmed
1 Onion Medium; red or yellow
2 Parsnips
1 head Garlic Separate and peel each clove
2 Tablespoons Oil
Salt To taste
Ground Black Pepper To taste

Instructions

Place 2 baking sheets in the oven and preheat to 425°F.
Cut all vegetables into 1-inch pieces. Toss all vegetables with garlic and olive oil in a large bowl. Season with salt and pepper.
Carefully remove heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the two pans.
Roast the vegetables until tender and golden brown. Stirring occasionally, about 45 minutes to 1 hour.

Nutrition