Rustic Roasted Root Vegetables Medley
In this roasted root vegetables medley, fall vegetables are tossed with lightly seasoned olive oil, and oven roasted to sweet caramelized perfection. An easy one-pan dish that's filled with flavor!
Servings: 8 people
Calories: 140kcal
Ingredients
- 3 pounds assorted root vegetables (any combination of beets, carrots, garlic, parsnips, potatoes, sweet potatoes, turnips, radishes, rutabaga, or onions)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- chopped rosemary, thyme, or parsley, plus more for garnish
Instructions
- Preheat oven to 425˚F.
- Scrub vegetables to remove dirt, peel if desired, and cut into even sized pieces.
- Place the vegetables on a large baking sheet.
- Drizzle oil over vegetables and sprinkle with salt, and pepper. Toss to coat evenly.
- Place the vegetable in the preheated oven and roast undisturbed for 20 minutes. Turn the vegetables, and continue cooking for another 15 minutes.
- Add the herbs and stir to distribute evenly. Continue to roast until the vegetables are crispy on the outside, about 10 minutes. Serve warm.
Nutrition
Serving: 0.5cup | Calories: 140kcal | Carbohydrates: 17g | Protein: 3.1g | Fat: 7.5g | Saturated Fat: 1g | Sodium: 409mg | Fiber: 5g | Sugar: 11g