Ingredients
- 2 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 medium sweet potatoes or regular potatoes, cut into even pieces
- 2 beets, peeled and cubed (optional)
- 1 red onion, quartered
- 3 tbsp olive oil
- 2–3 sprigs fresh rosemary and/or thyme
- 3 garlic cloves, whole or crushed (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss all vegetables with olive oil, herbs, garlic, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the baking sheet, avoiding overcrowding.
- Roast for 25 minutes, then stir or flip to promote even browning.
- Roast an additional 15–20 minutes until vegetables are tender and golden on the edges.
- Remove from oven, discard herb stems if desired, adjust seasoning, and serve warm.
Notes
- Try rutabaga, turnips, or celeriac for variety.
- Drizzle with maple syrup or honey in the last 10 minutes for added sweetness.
- Add chickpeas in the final 15 minutes for more texture and protein.
- Finish with lemon juice or balsamic vinegar for brightness.
- Ensure vegetables are spread out for proper caramelization.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 6g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
