Description
A delicious and healthy medley of roasted root vegetables, perfect as a side dish or a main course.
Ingredients
Scale
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 medium red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped carrots, parsnips, sweet potato, and red onion.
- Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
- Toss the vegetables until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and golden brown, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Feel free to add other root vegetables like turnips or beets.
- This dish can be made ahead of time and reheated before serving.
- For added flavor, consider adding garlic or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Roasted Root Vegetable Medley, healthy side dish, roasted vegetables