Ingredients
Scale
- 5 medium Carrots (~6 oz; peeled and sliced 1/2″ thick)
- 4 medium Parsnips (~11 oz; peeled and sliced 1/2″ thick, then cut any larger pieces into halves or quarters)
- 2 medium Beets (~8 oz; peeled and cut into 1-inch cubes)
- 1 large Sweet potato (~12 oz; peeled and cut into 1-inch cubes)
- 1 medium Red onion (~6 oz; peeled and cut into 1.5-inch pieces, layers separated)
- 1/4 cup Olive oil
- 1 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme
- 3/4 tsp Garlic powder
- 1 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Preheat your oven to 425°F (218°C).
- In a large bowl, combine peeled and chopped carrots, parsnips, beets, sweet potatoes, and red onion. Drizzle with olive oil.
- Add chopped rosemary, thyme, garlic powder, sea salt, and black pepper. Toss until evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast for about 25 minutes until tender and caramelized; optional: broil for an additional 3–5 minutes for extra browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg