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overhead view of a parchment lined baking sheet full of roasted root vegetables with a fork and spoon in the pan
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5 from 1 vote

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Keyword: roasted vegetables
Servings: 6 servings
Calories: 220kcal
Author: Lisa Longley

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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