Description
A colorful and nutritious side dish made with roasted root vegetables that enhances their natural sweetness and flavors.
Ingredients
- Carrots: 2 medium, peeled and cut into 1-inch pieces.
- Parsnips: 2 medium, peeled and cut into 1-inch pieces.
- Sweet Potatoes: 2 medium, peeled and cut into 1-inch cubes.
- Red Onions: 1 large, cut into wedges.
- Olive Oil: 3 tablespoons.
- Fresh Thyme: 2 teaspoons, chopped (or 1 teaspoon dried thyme).
- Salt: 1 teaspoon (or to taste).
- Black Pepper: 1/2 teaspoon (or to taste).
Instructions
- Select fresh, firm vegetables with vibrant colors.
- Peel the carrots and parsnips, then cut them into 1-inch pieces. Cut sweet potatoes into 1-inch cubes and red onion into wedges.
- In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil, then sprinkle with thyme, salt, and black pepper. Toss to coat evenly.
- Preheat the oven to 425°F (220°C). Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast for about 25-30 minutes, stirring halfway through, until tender and caramelized.
- Remove from the oven, let cool for a few minutes, and serve warm.
Notes
- Feel free to swap in your favorite root vegetables.
- Adjust seasoning to taste.
- For added flavor, consider incorporating herbs and spices like rosemary or garlic.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Root Vegetables, Side Dish, Healthy Recipe, Vegetarian