Irresistibly Flavorful Roasted Root Vegetables You’ll Love

Delight in these vibrant and healthy roasted root vegetables, a versatile side dish that’s sure to impress everyone at the table.

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner

Cuisine Vegetarian

Servings 4 servings

Calories 180 kcal

4 cups Carrots Adds sweetness and crunch; feel free to substitute with turnips.
2 cups Parsnips Brings a nutty flavor; can be replaced with celeriac.
2 cups Sweet Potatoes Provides creaminess; butternut squash works as an alternative.
2 cups Beets Infuses earthy tones; swap with radishes for a milder taste.
3 tablespoons Olive Oil Essential for roasting; try canola or avocado oil if preferred.
1 tablespoon Thyme Fresh is best; dried thyme can substitute.
1 tablespoon Rosemary Adds aromatic flavor; omit if not available.
1 teaspoon Garlic Powder Brings savory depth; switch for onion powder if desired.
1 teaspoon Salt Enhances flavors; adjust to taste.
1 teaspoon Pepper Enhances flavors; adjust to taste.
2 tablespoons Balsamic Vinegar Optional; adds a tangy sweetness.
2 tablespoons Fresh Parsley For garnish; adds freshness.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Dice the carrots, parsnips, sweet potatoes, and beets into uniform one-inch cubes.
In a large bowl, combine all the diced vegetables with olive oil, thyme, rosemary, garlic powder, salt, and pepper. Toss until coated.
Spread the vegetable mixture in a single layer on the baking sheet.
Bake for 25-30 minutes, stirring halfway through for even cooking.
In the last five minutes, drizzle balsamic vinegar over the vegetables.
Check for doneness; vegetables should be golden-brown and tender.
Allow to cool slightly, garnish with fresh parsley, and serve.

These vibrant roasted root vegetables pair beautifully with roasted meats or can be enjoyed alone as a delightful vegetarian option.

Keyword Colorful Vegetables, Gluten-Free, Healthy Side Dish, Roasted Root Vegetables, Vegan Recipe, Versatile