Roasted Root Vegetables

Course Side Dish

Keyword Parsnip, Turnips, Rutabaga, Onions, Potato, Parsnips, Carrot, Gluten Free, Beets, Sweet Potatoes, Onion, Carrots, Sweet Potato, Potatoes, Vegetarian, Vegan, Roasted

Dietary Need Vegetarian, Vegan, Gluten Free

Cooking Method Oven

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 195kcal

Author Recipe Adapted from: The Kitchn.com

Equipment

Oven
Vegetable Peeler
Mixing Bowl
Cutting Board

Ingredients

3 pounds Root Vegetables Such as carrots, parsnips, turnips, sweet potatoes, potatoes, rutabaga, beets, etc.
1 Onion Small
¼ cup Olive Oil
½ teaspoon Salt
¼ teaspoon Ground Black Pepper
2 Tablespoons Rosemary Optional; or another spice of your choice (dry or fresh)

Instructions

Arrange a rack in the middle of the oven and preheat to 425°F.
Peel 3 pounds of root vegetables, if desired, then cut them into rough 1-inch chunks.
Cut 1 small onion into 1-inch chunks.
Place root vegetables and onion on a rimmed baking sheet. Drizzle with ¼ cup olive oil, sprinkle with 1½ teaspoons of salt, and ¼ teaspoon black pepper, and toss to evenly coat. Spread out in an even layer.
Roast for 30 minutes.
Remove baking sheet from the oven, sprinkle the vegetables with rosemary or spice of your choice, toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and carmelized, another 10-15 minutes.

Video

Notes

Try adding apples in with your vegetables for a touch of sweetness. Chop into one-inch pieces before roasting.
Garlic also makes a wonderful addition.

Nutrition