Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs carrots (medium, peeled and chopped into 1-inch pieces); 2 pcs parsnips (medium, peeled and chopped into 1-inch pieces); 2 pcs yukon gold potatoes (medium, scrubbed and chopped into 1-inch cubes); 1 pcs red onion (large, cut into 1-inch wedges); 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried rosemary; 1 tsp dried thyme; 0.5 tsp black pepper (freshly ground); 0.5 tsp smoked paprika; 2 tbsp fresh parsley (chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

7/10

A colorful medley of carrots, parsnips, and onions, roasted to tender perfection with aromatic herbs. This salt-free version lets the natural sweetness of the vegetables shine through, making it a healthy and flavorful side dish.

PREP

15m

COOK

SERVES

1 CUP

223 cal

SERVINGS

METHOD · 4 STEPS

Preheat the oven and prepare the vegetables
1.Preheat your oven to 400°F (200°C).
2.Wash, peel, and chop the carrots, parsnips, potatoes, and red onion into uniform 1-inch pieces.
3.Place all the chopped vegetables into a large mixing bowl.
Season the vegetables
1.Drizzle the olive oil over the vegetables in the bowl.
2.Sprinkle the garlic powder, onion powder, dried rosemary, dried thyme, black pepper, and smoked paprika over the top.
3.Toss everything together until the vegetables are evenly coated with oil and spices.
Roast the vegetables
1.Spread the seasoned vegetables in a single, even layer on a large baking sheet. Do not overcrowd the pan.
2.Roast for 20 minutes.
3.Remove the pan from the oven, flip the vegetables with a spatula, and return to the oven.
4.Continue roasting for another 15-20 minutes, or until the vegetables are tender and nicely caramelized at the edges.
Garnish and serve
1.Remove the vegetables from the oven.
2.Sprinkle with fresh chopped parsley and serve immediately.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
For best results, ensure vegetables are cut into similar-sized pieces for even cooking.
2
Don't overcrowd the baking sheet. Use two if necessary. This allows the vegetables to roast and caramelize rather than steam.
3
Feel free to use other root vegetables like sweet potatoes, beets, or turnips.
4
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or an air fryer to regain some crispness.

RECIPE VARIATIONS

Adapt it for your goals.

healthy

Healthy

Add other vegetables like bell peppers or zucchini in the last 15 minutes of roasting for more nutrients and color.

quick

Quick

Cut the vegetables into smaller, half-inch cubes to reduce the roasting time by about 10-15 minutes.

kid friendly

Kid friendly

Add a teaspoon of maple syrup or honey before roasting to enhance the natural sweetness and encourage kids to eat them.

ckd friendly

Ckd friendly

To reduce potassium, replace potatoes with cauliflower florets. Ensure you are using a low-potassium vegetable mix and consult with a dietitian.

HEALTH BENEFITS

Why this is on our healthy list.

heart

Supports Heart Health

This recipe is completely free of added sodium, which is beneficial for maintaining healthy blood pressure levels.

fiber

Rich in Dietary Fiber

Root vegetables are an excellent source of fiber, which aids digestion, promotes gut health, and helps you feel full.

vitamins

Packed with Vitamins

Carrots and parsnips provide essential vitamins like Vitamin A (for vision) and Vitamin C (for immunity).

QUESTIONS?

Frequently asked questions

Yes, they are very healthy. They are packed with fiber, vitamins, and minerals. This salt-free version is excellent for managing blood pressure and reducing sodium intake.

PAIRS WELL WITH