Roasted Root Vegetables (Carrots, Sweet Potato, & Onion)
Roasted Root Vegetables (Carrots, Sweet Potato, & Onion)
Ingredients
For the Roasted Vegetables
- 3 carrots, large, washed, cut on the diagonal into 1/2-inch thick pieces
- 1 sweet potato, medium, unpeeled, cut into 1 to 1 1/4-inch thick rounds
- 1 onion, whole, roughly chopped into large pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly cracked
- 1/2 teaspoon garlic granules
- 1/4 teaspoon dried basil
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 350
- 2
Prepare the vegetables: Wash the carrots thoroughly and cut them on the diagonal into approximately 1/2-inch thick pieces. Wash the sweet potato and cut it into 1 to 1 1/4-inch thick rounds (no need to peel either). Roughly chop the onion into large pieces.
⏱️ 10 min
- 3
Spread the prepared carrots, sweet potato, and onion evenly in a single layer on the baking sheet. Drizzle or spritz with olive oil, then season generously with salt, black pepper, garlic granules, and dried basil. Toss gently to ensure all vegetables are lightly coated with oil and seasonings.
⏱️ 5 min
- 4
Roast in the preheated oven for 45 minutes, or until the vegetables are tender and slightly caramelized. You may stir them once halfway through cooking for more even browning.
⏱️ 45 min•🌡️ 350
- 5
Remove from the oven and serve hot as a versatile side dish, or allow to cool and use as a base for soups.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Vegetables (Carrots, Sweet Potato, & Onion)
Ingredients
For the Roasted Vegetables
- 3 carrots, large, washed, cut on the diagonal into 1/2-inch thick pieces
- 1 sweet potato, medium, unpeeled, cut into 1 to 1 1/4-inch thick rounds
- 1 onion, whole, roughly chopped into large pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly cracked
- 1/2 teaspoon garlic granules
- 1/4 teaspoon dried basil
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
⏱️ 5 min•🌡️ 350 - 2
Prepare the vegetables: Wash the carrots thoroughly and cut them on the diagonal into approximately 1/2-inch thick pieces. Wash the sweet potato and cut it into 1 to 1 1/4-inch thick rounds (no need to peel either). Roughly chop the onion into large pieces.
⏱️ 10 min - 3
Spread the prepared carrots, sweet potato, and onion evenly in a single layer on the baking sheet. Drizzle or spritz with olive oil, then season generously with salt, black pepper, garlic granules, and dried basil. Toss gently to ensure all vegetables are lightly coated with oil and seasonings.
⏱️ 5 min - 4
Roast in the preheated oven for 45 minutes, or until the vegetables are tender and slightly caramelized. You may stir them once halfway through cooking for more even browning.
⏱️ 45 min•🌡️ 350 - 5
Remove from the oven and serve hot as a versatile side dish, or allow to cool and use as a base for soups.