Roasted Root Vegetables
Roasted Root Vegetables make a perfect easy side dish. With just a few ingredients and less than 30 minutes you get a flavorful filling side dish recipe!
Servings: 6 servings
- 1 pound carrots
- 1 pound parsnips
- 1 pound sweet potatoes
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons balsamic vinegar
Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Peel the vegetables and cut the parsnips and sweet potatoes into 1 inch pieces. Cut the carrots into 1/2 inch discs. In a large bowl toss them with the olive oil, salt, and pepper.
Spread the vegetables onto the parchment lined baking sheet and bake for 15 minutes. Remove from the oven, toss with the balsamic vinegar and return to the oven for an additional 10 minutes.
Calories: 220kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 433mg | Potassium: 528mg | Fiber: 9g | Sugar: 9g | Vitamin A: 631IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 5mg