Roasted Root Vegetable Medley
Roasted Root Vegetable Medley
Ingredients
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 1/2 pounds red potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the carrots, parsnips, red potatoes, and red onion.
⏱️ 3 min
- 3
Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min
- 4
Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan to ensure even roasting and browning.
⏱️ 2 min
- 5
Roast for 35-40 minutes, or until the vegetables are tender and lightly caramelized. Toss the vegetables halfway through the cooking time to promote even roasting.
⏱️ 35 min•🌡️ 400
- 6
Remove from the oven and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Vegetable Medley
Ingredients
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 1/2 pounds red potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the carrots, parsnips, red potatoes, and red onion.
⏱️ 3 min - 3
Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 4
Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan to ensure even roasting and browning.
⏱️ 2 min - 5
Roast for 35-40 minutes, or until the vegetables are tender and lightly caramelized. Toss the vegetables halfway through the cooking time to promote even roasting.
⏱️ 35 min•🌡️ 400 - 6
Remove from the oven and serve immediately.