Oven Roasted Root Vegetables
Oven Roasted Root Vegetables is a colorful, healthy side dish made with root vegetables, garlic, herbs, and olive oil.
Equipment
- large rimmed baking sheet
Ingredients
Root Vegetables
- 1 pound yams (orange sweet potatoes) peeled
- ¾ pound red potatoes scrubbed clean, peel on
- ½ pound beets (red or golden) trimmed and scrubbed clean
- ½ pound large carrots peeled and halved lengthwise
- 1 medium parsnip peeled and halved lengthwise
- 1 red onion peeled
- 6 whole garlic cloves large sized
- ¼ cup extra virgin olive oil divided
- 2 tablespoons fresh thyme leaves (or 2 teaspoon dried thyme)
- 5 sprigs fresh rosemary (or 3 teaspoon dried rosemary)
- 1 teaspoon ground cumin (can be omitted for Ashkenazi Passover)
- 1 teaspoon kosher salt or more to taste
- ¼ teaspoon black pepper or more to taste
Instructions
Preparation
- Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 ½ inches wide.
- Place cut vegetables and garlic cloves into a large mixing bowl. Add 3 tablespoon olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated.
- Brush large rimmed baking sheet with remaining 1 tablespoon olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top.
- Roast the vegetables in the oven for 15 minutes. Stir and return to oven to continue roasting until tender and golden.
- Remove the roasted rosemary sprigs and stir the vegetables. Season with additional salt and pepper to taste.
Notes
Vegetables can be served warm or at room temperature.
Nutrition
Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 15000IUVitamin C: 25mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!