How To Make Roasted Root Vegetable Medley
A flavorful combination of roasted carrots, parsnips, sweet potatoes, and beets, seasoned with herbs and olive oil.
Preparation: 15 minutes
Cooking: 45 minutes
Total: 60 minutes
Serves:
Ingredients
- 3 medium carrots, peeled and chopped into 1-inch pieces
- 2 parsnips, peeled and chopped into 1-inch pieces
- 1 large sweet potato, scrubbed and chopped into 1-inch pieces
- 1 large beet, peeled and chopped into 1-inch pieces
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F.
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In a large bowl, combine the chopped vegetables, olive oil, thyme, rosemary, garlic powder, salt, and pepper. Toss to coat evenly.
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Spread the vegetables in a single layer on a large baking sheet.
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Roast for 40-45 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
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Serve hot.
Nutrition
- Calories : 200kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 50mg
- Total Carbohydrates : 27g
- Dietary Fiber : 7g
- Sugar : 8g
- Protein : 3g
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