Roasted Root Vegetable Recipe
Roasted root vegetables are an easy side dish made with a mix of carrots, parsnips, and sweet potatoes. The vegetables are seasoned with my homemade vegetable seasoning and roasted on a sheet pan in the oven until caramelized and tender. This recipe is not only delicious but also easy to make and can be adapted using the vegetables you have on hand.
Equipment
Ingredients
- 1 lb carrots
- 1 lb parsnips
- 1 lb sweet potatoes
- 1 Tablespoon roasted vegetable seasoning
- 3 Tablespoons olive oil
- Salt and black pepper
Instructions
- Preheat the oven to 190C/385F and lightly grease a nonstick rimmed baking sheet with some olive oil. Alternatively, line a baking sheet with parchment paper.
- Start by scrubbing the sweet potatoes, carrots, and parsnips clean under cold running water.
- Pat dry with a kitchen towel or kitchen paper towel and peel the carrots and parsnips.
- Cut the sweet potatoes into small cubes and the parsnips and carrots smaller as they are harder than sweet potatoes.
- Transfer the cut vegetables to the prepared baking sheet or a large bowl, and add the vegetable seasoning and olive oil, salt, and black pepper. Toss well so everything is evenly coated with the seasoning and oil.
- Transfer the vegetables to a greased baking sheet or roasting pan, and spread them in an even layer.
- Roast in the oven for 40-50 minutes or until the vegetables are caramelized and fork tender flipping halfway through the cooking time for even cooking.
Notes
Can this be made ahead of time?
Yes, this recipe can be made up to 3 days ahead of time. Simply store the cooled roasted vegetables in an airtight container in the fridge until ready to use. Reheat in the oven or air fryer at 180C/360F until warmed through. You may need to flip the veggies once or twice so that they can cook evenly.
Roasted vegetable seasoning recipe
- 1 ½ Tablespoons paprika I used a combination of smoked and sweet paprika
- 1 Tablespoon garlic granules
- ½ Tablespoon onion powder
- 1 teaspoon dried rosemary
- ½ Tablespoon thyme
- ½ Tablespoon chervil sub with parsley
- 1 teaspoon black pepper
Nutrition
Calories: 215kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 101mgPotassium: 780mgFiber: 8gSugar: 10gVitamin A: 23355IUVitamin C: 19mgCalcium: 75mgIron: 1mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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