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Roasted Root Vegetables

Roasted Root Vegetables

A colorful, cozy dish made with seasonal root veggies and herbs. Roasted to golden perfection — perfect for holiday meals or meal prep!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 160 kcal

Equipment

  • Large mixing bowl
  • - Baking sheet
  • - Parchment paper

Ingredients
  

  • - 2 medium carrots peeled and chopped
  • - 1 parsnip chopped
  • - 1 golden beet diced
  • - 1 red beet diced
  • - 1 sweet potato cubed
  • - 2 tbsp olive oil
  • - 2 tsp fresh rosemary or 1 tsp dried
  • - ½ tsp garlic powder
  • - Salt & pepper to taste
  • - Optional: maple syrup or balsamic for finishing

Instructions
 

  • Preheat oven to 425°F. Line a baking sheet with parchment.
  • Peel and cut vegetables into 1-inch chunks.
  • Toss with olive oil, herbs, garlic powder, salt, and pepper.
  • Spread evenly on baking sheet.
  • Roast for 30–40 mins, flipping halfway.
  • Drizzle with maple or balsamic if using. Serve warm.

Notes

- Use any root veggies you have on hand
- Add garlic cloves or shallots for depth
- Store leftovers in fridge up to 5 days
Keyword Roasted Root Vegetables