Ingredients
- 5 medium carrots (~6 oz), peeled and sliced 1/2" thick
- 4 medium parsnips (~11 oz), peeled and sliced 1/2" thick, large pieces halved or quartered
- 2 medium beets (~8 oz), peeled and cut into 1-inch cubes
- 1 large sweet potato (~12 oz), peeled and cut into 1-inch cubes
- 1 medium red onion (~6 oz), peeled and cut into 1.5-inch pieces, layers separated
- 1/4 cup olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme
- 3/4 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425°F (218°C).
- In a large bowl, combine all the chopped vegetables.
- Drizzle olive oil over the vegetables. Add rosemary, thyme, garlic powder, salt, and pepper. Toss until evenly coated.
- Arrange vegetables in a single layer on a large baking sheet. If needed, lightly grease the pan with cooking spray or olive oil.
- Roast for about 25 minutes, or until vegetables are soft and caramelized.
- Optional: For extra browning, place the pan under the broiler 6 inches away and broil for 3–5 minutes until nicely browned.
Notes
- Cut vegetables uniformly to ensure even roasting.
- Great as a side dish for poultry, beef, or plant-based mains.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
