Roasted Root Vegetables
Roasting root vegetables is an easy method of cooking vegetables. Roasting intensifies their flavors and brings out the vegetables' natural sweetness.
Servings: 4 to 6 servings
Ingredients
- 3 carrots
- 3 parsnips
- 10-12 fingerling potatoes
- 5 cipollini onions or small yellow onions
- 1 large sweet potato
- 3-4 Tablespoons olive oil
- Salt and fresh pepper
- 2 tablespoons fresh thyme leaves plus sprigs
Instructions
- Pre-heat the oven to 425°
- Peel the carrots, parsnips and sweet potato then cut them into 2-inch pieces of approximately the same size for even cooking.
- Scrub the potatoes and if they are large, cut into pieces approximating the same size as the carrots, parsnips, and sweet potato.
- Trim and peel the onions.
- Put the vegetables in a large bowl and toss with the olive oil. Transfer to a baking sheet in a single layer. If they are too close together and heaped on each other they will end up 'steamed' rather than roasted.
- Sprinkle generously with salt and black pepper.
- Roast the vegetables at 425 degrees for 20-25 minutes. Check often and remove when they are fork-tender but still have a little resistance when pierced. Enjoy!
Notes
- For added color include red cipollini onions or chunks of red onion
- Divide the vegetables onto two sheet pans if necessary
- Other options for the vegetables would be rutabagas, turnips, beets and fennel.
- Check the vegetables after 15 minutes. If any of the vegetables appear to be done transfer them to a plate cover with foil and keep warm until all the vegetables are tender.
Nutrition
Serving: 1 | Calories: 271kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 122mg | Fiber: 6g | Sugar: 5g
