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
Calories: 220kcal
Ingredients
- 1 pound carrots (453.6 grams)
- 1 pound parsnips (453.6 grams)
- 1 pound sweet potatoes (453.6 grams)
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 425 degrees Fahrenheit. 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.1 pound carrots, 1 pound parsnips, 1 pound sweet potatoes
- In a large bowl toss the vegetables with the olive oil, salt, and pepper.3 tablespoons olive oil, 2 teaspoons kosher salt, 1/2 teaspoon black 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.3 tablespoons balsamic vinegar
- Check the vegetables for tenderness. They should be easy to pierce with a fork. If this isn't the case at the end of the cooking time, add an additional 2 to 5 minutes.
Video
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