Roasted Root Vegetables

4.75 from 4 votes

Hearty and flavorful roasted root vegetables are so simple to make! Follow the vegetable combination listed in the recipe or use your favorite root veggies for this side dish.

Prep 15

Cook 45

Total 1

Fat 5

Carbs 25

Protein 2

Yield

Ingredients

6 medium carrots chopped into 1-inch thick chunks (about 2 cups)
1 large Idaho potato chopped into 1-inch thick chunks (about 1 cup)
2 large sweet potatoes chopped into 1-inch thick chunks (about 2 cups)
3 medium parsnips cored and chopped into 1-inch thick chunks (about 1 cup)
1/2 large yellow onion sliced
6 cloves garlic smashed
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh thyme

Instructions

Preheat the oven to 400ºF. Prepare a baking sheet: line a baking sheet with parchment paper OR foil sprayed with nonstick cooking spray. You can also spray the baking sheet directly. Set aside.
Place the carrots, potatoes, parsnips, onion, and garlic onto the baking sheet. Generously drizzle with olive oil and sprinkle with salt and pepper.
Use your hands or a spatula to mix everything together right on the pan, ensuring all of the vegetables are covered in oil. Spread the vegetables into an even layer on the baking sheet. Make sure the vegetables are not piled on top of each other (this will prevent the vegetables from cooking evenly).
Bake for 45 minutes, tossing every 10 minutes. Veggies are done cooking when they are fork tender.
Remove from the oven, sprinkle with fresh thyme, and serve.

Tips & Notes

Storage: Store leftover roasted root vegetables in an airtight container in the refrigerator for up to 5 days.
Vegetables: Use any of the veggies called for in the recipe or feel free to sub in beets, turnips, rutabagas, butternut squash, red onion, and broccoli florets. You need about 6-7 cups of chopped vegetables total.

Nutrition Facts