Simple Olive Oil Roasted Vegetables
This simple, versatile side dish highlights the natural sweetness of root vegetables through roasting. Regular olive oil provides a stable, flavorful, and heart-healthy medium, making it an ideal accompaniment to any meal.
For 4 servings
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Wash and peel the carrots, parsnips, and sweet potatoes. Trim the ends. Peel the red onion. Cut all vegetables into uniform 1-inch (2.5 cm) pieces. Uniformity ensures even cooking.
In a large mixing bowl, combine the chopped carrots, parsnips, sweet potatoes, and red onion. Add the olive oil, chopped fresh rosemary, fresh thyme, garlic powder (if using), kosher salt, and black pepper.
Toss everything together thoroughly until all the vegetables are evenly coated with the oil and seasonings.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded; if necessary, use two baking sheets to prevent steaming and encourage proper caramelization.
Roast for 20 minutes, then remove the baking sheet from the oven and flip the vegetables with a spatula to ensure even browning.
Return to the oven and continue roasting for another 15-20 minutes, or until the vegetables are tender when pierced with a fork and have developed beautiful caramelized, browned edges.
Taste a piece and adjust seasoning if needed. Serve immediately as a delicious side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd the Pan: For crispy, caramelized vegetables, ensure they are spread in a single layer with space between them. Overcrowding leads to steaming, resulting in soggy vegetables.
- 2Uniformity is Key: Cut all vegetables into similar-sized pieces (about 1-inch cubes or chunks) to ensure they cook at the same rate and are all tender at the same time.
- 3High Heat for Best Results: Roasting at 200°C (400°F) is crucial for achieving that desirable caramelization and tender-crisp texture. Lower temperatures will result in softer, less flavorful vegetables.
- 4Season Generously: Vegetables can handle a good amount of salt and pepper. Don't be shy with the seasoning, and always taste before serving to adjust if necessary.
Adapt it for your goals.
Vegetable Swap
Experiment with other sturdy vegetables like broccoli florets, cauliflower, Brussels sprouts, bell peppers, or zucchini. Adjust cooking times as needed for softer vegetables.
Spice It UpSpice It Up
Add a pinch of red pepper flakes for a subtle kick, or a dash of smoked paprika and cumin for a smoky, earthy flavor profile.
Herb & Citrus BoostHerb & Citrus Boost
Replace rosemary and thyme with fresh oregano or sage. Finish with a grating of lemon zest for a bright, aromatic lift.
Why this is on our healthy list.
Rich in Fiber
Root vegetables like carrots and sweet potatoes are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Packed with Antioxidants
These vegetables are loaded with vitamins (like Vitamin A from carrots and sweet potatoes) and antioxidants that combat free radicals, reduce inflammation, and support overall cellular health.
Heart-Healthy Fats
Cooking with extra virgin olive oil provides monounsaturated fats, which are known to help lower bad cholesterol levels and support cardiovascular health.
Frequently asked questions
While fresh vegetables are highly recommended for the best texture and caramelization, you can use frozen root vegetables. Thaw them completely and pat them very dry before tossing with oil and seasonings to prevent them from steaming instead of roasting.
