Oven Roasted Root Vegetables

A cozy and delightful side dish made with a colorful medley of root vegetables roasted to perfection, bringing warmth and flavor to any meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Root Vegetables

2 cups Carrots, peeled and chopped Choose vibrant hues for extra color!
2 cups Parsnips, peeled and chopped Brings a unique depth and delightful zing!
2 cups Potatoes, peeled and chopped Opt for waxy or starchy varieties.
2 cups Sweet Potatoes, peeled and chopped Naturally sweet and creamy.

Seasoning

1/4 cup Olive Oil Essential for achieving a crispy finish.
1 teaspoon Salt Enhances the flavor.
1 teaspoon Pepper Use freshly cracked black pepper.
2 tablespoons Fresh Herbs (optional) Such as rosemary, thyme, or parsley.

Method

Preparation

Preheat your oven to 425°F (220°C).
Peel and chop the root vegetables into equal-sized pieces, about 1 inch.
In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper. If using fresh herbs, add them now.

Roasting

Spread the seasoned vegetables in a single layer on a baking sheet.
Roast for 25-30 minutes or until tender and caramelized, stirring halfway through.

Serving

Serve hot as a side dish or standalone snack.

Notes

Chop vegetables evenly for even cooking. Store any leftovers in an airtight container; they can last up to 5 days in the fridge or can be frozen for three months.