Roasted Root Vegetables
Ingredients
The vegetables
-
5
medium
Carrots
-
4
medium
Parsnips
-
2
medium
Beets
-
1
large
Sweet potato
-
1
medium
Red onion
The seasoning and oil
-
¼
cup
Olive oil
-
1
tbsp
Fresh rosemary
-
1
tbsp
Fresh thyme
-
¾
tsp
Garlic powder
-
1
tsp
Sea salt
-
¼
tsp
Black pepper
Instructions
- Preheat the oven to 425°F (218°C).
- Combine the chopped vegetables in a large bowl and drizzle with olive oil.
- Add rosemary, thyme, garlic powder, salt, and pepper, then toss to coat evenly.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the oven for about 25 minutes until soft and caramelized.
- For extra browning, broil for an additional 3-5 minutes if desired.
Nutrition Facts (estimated)
Servings
6
Calories
209
Total fat
9.4g
Total carbohydrates
30.4g
Total protein
2.9g
Sodium
0mg
Cholesterol
0mg
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