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Roasted Root Vegetables Recipe

Roasted Root Vegetables Recipe: Cozy Flavor in Every Bite

This roasted root vegetables recipe brings together sweet and savory flavors, making it a comforting side dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 3 pounds Root Vegetables (e.g., carrots, potatoes, beets) Feel free to mix in seasonal options like parsnips or turnips.
  • 3 tablespoons Olive Oil Try using herb-infused olive oil for a flavor twist or vegetable broth for a lighter touch.
  • 1 teaspoon Salt Adjust according to your dietary preferences.
  • ½ teaspoon Pepper Feel free to modify this to suit your taste.
For the Seasoning
  • 1 teaspoon Thyme Other herbs such as rosemary or oregano can work well too.
  • 1 teaspoon Garlic Powder Fresh garlic is a great alternative—just adjust the quantity to your liking.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for a milder taste.
For the Finishing Touches
  • 2 tablespoons Fresh Rosemary Optional: parsley provides a different flavor profile if desired.
  • 1 tablespoon Balsamic Vinegar You can also try lemon juice for a hint of brightness.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper or olive oil.
  2. Wash, peel, and chop all root vegetables into uniform pieces, about 1½ to 2 inches in size.
  3. In a large mixing bowl, combine the chopped vegetables with olive oil, salt, pepper, thyme, garlic powder, and smoked paprika. Toss gently until coated.
  4. Spread the vegetables evenly on the baking sheet in a single layer, making sure not to overcrowd.
  5. Roast in the oven for 25 minutes, then flip the vegetables and continue roasting for an additional 20-30 minutes until golden and tender.
  6. Once cooked, transfer to a serving dish, sprinkle with fresh rosemary, and drizzle with balsamic vinegar. Let rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 250mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 12000IUVitamin C: 35mgCalcium: 40mgIron: 1mg

Notes

These roasted root vegetables can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

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