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–+ servings
plate of roasted root vegetables on a table

Rustic Roasted Root Vegetables Medley

Rachel at Grow a Good Life
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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 140 kcal

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: 0.5cupCalories: 140kcalCarbohydrates: 17gProtein: 3.1gFat: 7.5gSaturated Fat: 1gSodium: 409mgFiber: 5gSugar: 11g
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