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A baking sheet filled with different kinds of roasted root vegetables.
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Oven-Roasted Root Vegetables

Course Side Dish
Keyword Beets, Butternut Squash, Garlic, Garlic Cloves, Gluten Free, Onion, Onions, Parsnip, Parsnips, Potatoes, Red Onion, Roasted, Roasted Root Vegetables, Root Vegetables, Vegan, Vegetarian
Dietary Need Gluten Free, Vegan, Vegetarian
Cooking Method Oven
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
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

Calories: 188kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 947mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9978IU | Vitamin C: 46mg | Calcium: 83mg | Iron: 2mg