Roasted Root Vegetables
A classic side dish of roasted root vegetables, seasoned simply with herbs and olive oil.
1 lb
Carrots-peeled and chopped
1 lb
Potatoes-Yukon Gold, chopped
1 lb
Sweet Potatoes-peeled and chopped
1/2 lb
Parsnips-peeled and chopped
3 tbsp
Olive Oil
See all 9 ingredients ↓
A classic side dish of roasted root vegetables, seasoned simply with herbs and olive oil.
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all Vegetables with all Seasoning. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until tender and slightly browned, flipping halfway through.
Ingredients
6
- Vegetables
- 1 lb Carrots-peeled and chopped
- 1 lb Potatoes-Yukon Gold, chopped
- 1 lb Sweet Potatoes-peeled and chopped
- 1/2 lb Parsnips-peeled and chopped
- Seasoning
- 3 tbsp Olive Oil
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Equipment
- Large Bowl
- Baking Sheet
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all Vegetables with all Seasoning. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until tender and slightly browned, flipping halfway through.
Nutrition per serving
Calories
180
You May Also Like
eggs, pasta, pea, shrimp
Air Fryer Mozzarella Sticks
Croissants
Air Fryer Donuts
Air Fryer Steak
Air Fryer French Fries
Comments