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roasted-root-vegetable-medley-recipe

Roasted Root Vegetable Medley

A simple and delicious medley of roasted root vegetables.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Vegetables

  • 2 cups Carrots peeled and chopped
  • 2 cups Parsnips peeled and chopped
  • 2 cups Sweet Potatoes peeled and chopped
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Dried Thyme

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chopped carrots, parsnips, and sweet potatoes.
  3. Drizzle the olive oil over the vegetables and toss to coat evenly.
  4. Sprinkle the salt, black pepper, and dried thyme over the vegetables and toss again.
  5. Spread the vegetables out in an even layer on a baking sheet.
  6. Roast in the preheated oven for 45 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
  7. Serve warm.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 700mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15000IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg

Keywords

Roasted Vegetables
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