Oven Roasted Root Vegetables
Serving Size: 10 servings
Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp Knives, TongsIngredients
- 1 pound shallot peeled
- 12 ounce carrot cut into 2-inch lengths
- 20 ounce yukon gold potato scrubbed and cut into 4ths
- 8 ounce parsnip cut into 2-inch lengths
- ¼ cup extra virgin olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoon fresh rosemary chopped
Instructions
- Preheat oven to 400 degrees and position oven rack to lower middle.
- Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
- Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
- Vegetables should be cooked through and nicely browned.
Reheating Instructions
Heat on high power, uncovered in microwave.
Nutrition
Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg