Savory Roasted Root Vegetables Recipe for Flavorful Comfort

This Roasted Root Vegetables Recipe offers a customizable blend of nutritious veggies, perfect for any meal.

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Prep Time 15

Cook Time 40

Cooling Time 5

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Fresh Ingredients

2 cups Sweet Potatoes Can substitute with regular potatoes
2 cups Parsnips Can be replaced with carrots
2 cups Carrots
2 cups Golden Beets Regular beets can be used
1 cup Red Cippolini Onions Can substitute with a small red onion or shallots

Cooking Essentials

3 tablespoons Olive Oil Avocado oil can be used
2 teaspoons Fresh Rosemary Can substitute with thyme or oregano
1 teaspoon Garlic Powder Fresh garlic can be used for bolder flavor
1 teaspoon Kosher Salt Adjust to taste
1 teaspoon Black Pepper Adjust or omit based on preference

Equipment

oven
baking sheet
mixing bowl
knife
Cutting Board

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Peel and chop the sweet potatoes, parsnips, carrots, and golden beets into 1 to 1.5-inch chunks.
Spread the chopped vegetables in a single layer on a baking sheet.
In a separate bowl, mix the vegetables with olive oil, rosemary, garlic powder, salt, and pepper.
Roast the vegetables in the oven for 30 to 40 minutes, stirring halfway through.
Remove from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For best flavor, use fresh and seasonal vegetables. This recipe is ideal for meal prep and can be enjoyed throughout the week.

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