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Roasted Root Vegetables

Roasted root vegetables are a flavorful and easy side dish, perfect for a simple dinner, but impressive enough for a holiday meal! It only takes 10 minutes to dice up the veggies and toss them in the oven to roast. After 40 minutes in the oven, you'll have a beautiful, healthy vegetable medley that's bursting with flavor!
Servings: 8 people
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Whitney Bond
Course: Side Dish
Cuisine: American

Ingredients

  • 1 ½ pounds carrots, large dice
  • 1 ½ pounds parsnips, large dice
  • 1 onion, large dice
  • ¼ cup olive oil
  • 2 teaspoons steak seasoning, click link for recipe
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh rosemary, chopped

Instructions

  • Preheat the oven to 425°F.
  • Peel and dice the carrots and parsnips into a large dice. Also dice the onion into approximately the same size.
  • Toss the carrots, parsnips and onions with olive oil and steak seasoning.
  • Arrange on a parchment lined baking sheet.
  • Place in the oven to roast for 30 minutes.
  • Remove from the oven, add the minced garlic and fresh chopped rosemary to the vegetables and roast for an additional 10 minutes.

Notes

  • The steak seasoning can be replaced with 1 teaspoon salt + ½ teaspoon black pepper + ½ teaspoon garlic powder.
  • Any combination of 3 pounds of root vegetables can be used for this recipe. The carrots and parsnips can be replaced with another root vegetable, like turnips, potatoes or beets.
  • Feel free to add more fresh herbs to the vegetables. Fresh thyme, sage, oregano or parsley can all be added along with, or instead of, the rosemary.
  • This recipe is naturally vegan and gluten free.
  • Leftover roasted vegetables should be stored in an airtight container. They will stay good in the fridge for up to 5 days. To reheat, I recommend wrapping them in foil and adding them back to the oven at 400°F for 15-20 minutes. You can also reheat leftovers in the microwave for 2 minutes.

Nutrition Facts

Calories 168kcal (8%)Carbohydrates 25g (8%)Protein 2g (4%)Fat 7g (11%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 68mg (3%)Potassium 622mg (18%)Fiber 7g (28%)Sugar 9g (10%)Vitamin A 14236mg (285%)Vitamin C 21mg (25%)Calcium 70mg (7%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!