Roasted Root Vegetables Recipe

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Clara Tucker Modified: March 21, 2022
Roasted Root Vegetables Recipe

How To Make Roasted Root Vegetables

Amplify the flavors of your roasted root vegetables by adding smoked sea salt. It adds an extra depth of flavor to your sweet, crispy veggies.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1lbYukon gold potatoes,quartered, or cut into roughly 1-inch cubes
  • 4carrots,peeled and chopped into 2-inch pieces
  • 3parsnips,peeled and chopped into 2-inch pieces
  • 2red onions,small, peeled and quartered
  • 2tbspolive oil
  • smoked sea salt,to taste
  • freshly-cracked black pepper,to taste

Instructions

  1. Preheat oven to 425 degrees F.

  2. Add potatoes, carrots, parsnips, and onions to a large bowl. Drizzle evenly with the olive oil, sprinkle with a few generous pinches of salt and pepper, then toss gently to coat all of the vegetables.

  3. Spread the vegetables out evenly on a baking sheet. Sprinkle evenly with a little extra salt and pepper.

  4. Bake for 20 to 25 minutes, or until the vegetables are tender and cooked through, flipping once halfway through cooking.

  5. Serve warm.

Nutrition

  • Calories: 182.93kcal
  • Fat: 4.93g
  • Saturated Fat: 0.72g
  • Monounsaturated Fat: 3.38g
  • Polyunsaturated Fat: 0.60g
  • Carbohydrates: 33.40g
  • Fiber: 6.94g
  • Sugar: 7.48g
  • Protein: 3.23g
  • Sodium: 533.97mg
  • Calcium: 59.41mg
  • Potassium: 767.89mg
  • Iron: 1.29mg
  • Vitamin A: 339.75µg
  • Vitamin C: 31.68mg
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