Oven Roasted Root Vegetables
Easy roasted root vegetables with rosemary – the perfect fall and Thanksgiving side dish everyone will love.
Servings 8
Calories 193kcal
Ingredients
- 3 pounds Root vegetables such as carrots, parsnips, sweet potatoes, and beets
- 1 small Red onion
- 1/4 cup Olive oil
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Coarsely chopped fresh rosemary leaves
Instructions
- Preheat oven to 425°F.
- Peel vegetables and cut into 1/2 -inch cubes. Place all cut vegetables into a large bowl EXCEPT for the beets. Place those in their own smaller bowl. This will prevent the red juice from getting all over your other vegetables when you toss them in oil.
- Pour one tablespoon of the olive oil over the beets and toss them in it until coated.
- Pour the remaining oil over the other vegetables tossing them until coated.
- Sprinkle ½ teaspoon of salt, ½ tablespoon of rosemary, and a pinch of black pepper over the beets. Sprinkle the remaining salt, rosemary, and pepper over the other vegetables. Toss both bowls so the beets and vegetables are coated in the seasoning.
- Place root vegetables on your baking sheet and then evenly distribute the beets amongst the vegetables.
- Bake for 45 minutes until softened and slightly browned.
- Remove from oven and let cool slightly before serving.
Nutrition
Serving: 0.5cup | Calories: 193kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 454mg | Potassium: 659mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 30mg | Calcium: 65mg | Iron: 1mg