Description
A simple and flavorful side dish featuring a vibrant array of roasted root vegetables.
Ingredients
Scale
- 4 medium carrots, peeled and cut into 2-inch pieces
- 3 large parsnips, peeled and cut into 2-inch pieces
- 1 large sweet potato, peeled and cubed
- 2 medium beets, peeled and quartered
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon balsamic vinegar
- Flaky sea salt for serving
Instructions
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or lightly oil it.
- Wash and peel the vegetables, cutting them into uniform pieces of approximately 1½ to 2 inches.
- In a large bowl, combine the prepared vegetables with olive oil, salt, black pepper, thyme, garlic powder, and smoked paprika. Mix thoroughly.
- Arrange the seasoned vegetables in a single layer on the baking sheet, ensuring they are not overcrowded.
- Roast in the oven for 25 minutes, then use a spatula to flip the vegetables and continue roasting for another 20-30 minutes until they are tender and caramelized.
- Once done, sprinkle with fresh rosemary and drizzle with balsamic vinegar. Let them rest for 5 minutes before serving, finishing with a sprinkle of flaky sea salt.
Notes
This dish pairs wonderfully with grains like quinoa or farro and can complement roasted chicken or grilled fish as a side.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, side dish, healthy, easy recipe, vegetarian
