Description
A simple recipe for roasting a mix of common root vegetables until tender and slightly caramelized.
Ingredients
Scale
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb potatoes, scrubbed and cut into 1-inch pieces
- 1 lb sweet potatoes, peeled and cut into 1-inch pieces
- 1 large onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place all prepared vegetables in a large bowl.
- Drizzle the vegetables with olive oil.
- Sprinkle with salt, pepper, and dried thyme. Toss until all vegetables are evenly coated.
- Spread the vegetables in a single layer on a large baking sheet. Do not overcrowd the pan.
- Roast for 30 to 40 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Remove from the oven and serve hot.
Notes
- For crispier edges, use two baking sheets instead of one large one.
- You can substitute parsnips or turnips for any of the listed vegetables.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 7
- Sodium: 450
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Keywords: roasted vegetables, root vegetables, carrots, potatoes, sweet potatoes, side dish, easy roasting