American · Dinner
Roasted Vegetable Medley
Herb-Roasted Root Vegetables
A vegetarian side of root vegetables tossed in olive oil, fresh rosemary, thyme, and garlic, then roasted until caramelized and tender. Carrots, parsnips, sweet potato, and red onion pick up crisp edges and soft centers. Finished with a squeeze of lemon and flaky salt.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
320Calories
4.4gProtein
14.5gFat
54.4gCarbs
17.9gSugar
11.3gFiber
425mgSodium
0mgChol
2.1gSat Fat
832mgPotassium
86mgCalcium
1.2mgIron
0mcgVitamin B12
24mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
low-calorie
herb-salt
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Heat the oven to 425F. Cut carrots, parsnip, and sweet potato into even batons and cubes so they roast uniformly.
2
Toss
In a large bowl combine carrots, parsnip, sweet potato, red onion, olive oil, rosemary, thyme, minced garlic, salt, and pepper until evenly coated.
3
Roast
Spread in a single uncrowded layer on a sheet pan and roast at 425F for 25 minutes until the undersides start to brown.
4
Roast
Turn with a spatula and roast at 425F for 15 minutes until edges caramelize and centers are tender.
5
Plate
Transfer to a platter and squeeze lemon juice over the vegetables.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g carrots
- 7 oz200g parsnip
- 7 oz200g sweet potato
- 4 oz110g red onion
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh rosemary
- 2 tsp2 tsp fresh thyme leaves
- 4 cloves4 cloves garlic
- 11 lemon, for squeezing
- 1 tsp1 tsp flaky salt
- 1/2 tsp1/2 tsp black pepper
