Description
A delicious and healthy roasted root vegetables recipe featuring a medley of carrots, parsnips, sweet potato, red onion, and golden beet. Tossed in olive oil and herbs, then roasted to golden perfection, these vegetables make a perfect side dish for any meal.
Ingredients
Scale
Vegetables
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 small red onion, cut into wedges
- 1 golden beet, peeled and chopped
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary, or both
- 1 tablespoon balsamic vinegar or maple syrup (optional for extra flavor)
- Chopped parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Toss Vegetables: In a large bowl, combine the chopped carrots, parsnips, sweet potato, red onion, and golden beet. Add olive oil, salt, pepper, and dried thyme or rosemary. Toss thoroughly to ensure all pieces are evenly coated with seasoning and oil.
- Arrange on Baking Sheet: Spread the coated vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow even roasting and caramelization.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 35 to 40 minutes. Stir or flip the vegetables halfway through the roasting time to promote even cooking and browning.
- Add Final Flavor: About 5 minutes before the end of roasting, drizzle the balsamic vinegar or maple syrup over the vegetables if using. This adds a subtle sweetness and depth of flavor.
- Finish and Serve: Remove the tray from the oven once the vegetables are tender and golden. Sprinkle with chopped fresh parsley if desired. Serve the roasted root vegetables warm as a side dish or over grains or greens.
Notes
- Feel free to substitute or add other root vegetables like rutabaga, turnip, or purple beets depending on your preference and seasonality.
- This dish pairs wonderfully with roasted meats or can be served as a hearty vegetarian or vegan main over grains or leafy greens.
- For extra crispiness, avoid overcrowding the pan and consider roasting on multiple sheets if necessary.
- The optional balsamic vinegar or maple syrup adds a nice glaze but can be omitted for a more savory profile.
