Description
A simple and flavorful dish of roasted root vegetables, perfect as a side or main.
Ingredients
Scale
- 2 large carrots, chopped
- 2 medium parsnips, chopped
- 1 large sweet potato, cubed
- 1 medium beetroot, cubed
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat oven to 200°C (400°F).
- Chop all vegetables into even-sized pieces.
- Toss vegetables with olive oil, salt, pepper, thyme, and rosemary.
- Spread evenly on a baking tray.
- Roast for 30-35 minutes, stirring halfway.
- Serve warm.
Notes
- Use firm root vegetables for best texture.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg