Roasted Root Vegetables
A delightful medley of roasted carrots, parsnips, sweet potatoes, and red potatoes, showcasing their natural sweetness through caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups sweet potatoes, peeled and chopped
- 2 cups red potatoes, chopped
- 1/4 cup olive oil (for roasting)
- Salt, to taste
- Black pepper, to taste
- Fresh herbs such as rosemary or thyme (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop all root vegetables into uniform pieces (about 1-inch cubes).
- Toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated.
- Arrange the vegetables in a single layer on a baking sheet.
- Roast the vegetables for 25-30 minutes, stirring halfway through.
- Garnish with fresh herbs before serving.
Notes
Ensure vegetables are cut evenly for uniform roasting. Optional: Add spices or cheese for variations.
Find it online: https://www.dishdashkitchen.com/roasted-root-vegetables-recipe/