Roasted Root Vegetables
Ingredients
The vegetables
-
1
pound
Yukon gold potatoes, quartered
-
4
units
carrots, peeled and chopped into 2-inch pieces
-
3
units
parsnips, peeled and chopped into 2-inch pieces
-
2
small
red onions, peeled and quartered
The seasoning
-
2
Tablespoons
olive oil
-
to taste
smoked sea salt
-
to taste
freshly-cracked black pepper
Instructions
- Preheat the oven to 425°F.
- Combine the potatoes, carrots, parsnips, and onions in a large bowl.
- Drizzle the vegetables with olive oil and sprinkle with salt and pepper, then toss to coat.
- Spread the vegetables evenly on a baking sheet and add a little extra salt and pepper on top.
- Bake for 20-25 minutes, flipping halfway through, until the vegetables are tender.
- Serve warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
500mg
Cholesterol
0mg
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