Yield: 4 servings
Roasted Root Vegetables
These tender and caramelized roasted root vegetables are hearty, comforting, and loaded with garlic and rosemary. Plus, they're super easy to make!
Ingredients
- 2 leeks, rinsed and cut into 1 to 2-inch pieces
- 2 small sweet potatoes, peeled and cut into 1-inch pieces
- 1 pound radishes, rinsed and quartered
- 1 pound parsnips, peeled and cut into 1 to 2-inch slices
- 1 pound carrots, peeled and cut into 1 to 2-inch slices
- 3 to 4 tablespoons olive oil, or avocado oil
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh rosemary
- Salt and pepper, to taste
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Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper, or spray with nonstick spray, and set aside.
- In a large bowl add the vegetables, olive oil, garlic, and rosemary. Toss until all the vegetables are coated with oil. Add more oil if needed to coat the vegetables.
- Spread the vegetables on the prepared baking sheet and season with salt and pepper. It is ok if some of the vegetables crowd each other, but try to keep them in evenly spread out so they roast evenly.
- Roast the vegetables for 40 to 50 minutes, until they are fork tender. Check your vegetables half way through roasting, if one side is cooking faster than the other, rotate the baking sheet.
- Serve immediately.
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Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, roast them in a 400°F oven for about 5 to 10 minutes, until warmed through. You can also microwave them in 30-second increments, until sufficiently heated.
More Root Vegetables: It’s best to think of this recipe as a guideline that you can easily make your own by adding more, or swapping, different vegetables. If you don’t have all the root vegetables on the ingredient list, or if they’re not in season where you live, swap them out. Here are some other root veggies that are great to use: turnips, potatoes, onions, or beets. However, be warned that purple beets will stain all the other veggies, for better or for worse!
Clean Veggies: Since root veggies grow underground, they tend to be pretty dirty. Make sure you clean them thoroughly and/or peel them, as needed.
Season On The Baking Sheet: This recipe instructs you to season the veggies in a mixing bowl, then place them on the baking sheet. But if you want to make a mess-free recipe even more mess-free, you can just do all the work directly on the sheet pan. You’ll just have to use your hands to mix the veggies instead of a spoon.
Spread Evenly: Make sure you spread all the root vegetables evenly across the baking sheet. It’s okay they are touching, but you don’t want them to be too-crowded or piled on top of each other.
Nutrition
Calories: 330kcal, Carbohydrates: 55g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 179mg, Potassium: 1364mg, Fiber: 14g, Sugar: 17g, Vitamin A: 28931IU, Vitamin C: 51mg, Calcium: 162mg, Iron: 3mg