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Description
A simple and flavorful dish of roasted root vegetables.
Ingredients
Scale
- 2 large carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 medium beet, peeled and chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat oven to 400°F (200°C).
- Toss chopped vegetables with olive oil, salt, pepper, and thyme.
- Spread evenly on a baking tray.
- Roast for 30-35 minutes until tender and slightly caramelized.
- Serve warm.
Notes
- Cut vegetables into similar sizes for even cooking.
- Stir halfway through roasting.
- Add other root vegetables like turnips or rutabagas if desired.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg