Roasted Root Vegetables
Servings
8
servingsPrep time
15
minutesCooking time
45
minutesAlthough this recipe is basic and simple, these seasonal vegetables are colorful, healthy and full of flavor. The roasting technique creates a sweet caramelized side dish. You might even have leftovers for the next day.
Ingredients
1 bunch of carrots, peeled and cut into 1 inch pieces
1 bunch of parsnips, peeled and cut into 1 inch pieces
2 large sweet potatoes, peeled and cut into 1 inch pieces
1 bunch of beets, peeled and cut into 1 inch pieces
1 lb. of brussels sprouts, trimmed and halved
1 medium red onion, cut into 1 inch pieces
1/4 cup of olive oil
1/2 fresh lemon, squeezed
3-4 cloves of fresh garlic, minced
2 tsp. of kosher salt
1 tsp. of freshly ground pepper
1 Tbsp. each of coarsely chopped fresh rosemary, thyme and sage
Directions
- Preheat oven to 425 degrees.
- Place all of the vegetables on a foil-lined rimmed baking sheet.
- In a small bowl, mix olive oil, lemon juice, garlic, salt and pepper. Drizzle mixture over vegetables, and gently toss to cover all the vegetables. Then sprinkle with chopped herbs.
- Roast for 40-45 minutes or until vegetables are tender and caramelized.
tips and NUTRITIONAL value
- 1. It’s important to cut the vegetables approximately the same size in order for them to cook all at the same time.
- 2. Since root vegetables grow underground, they are able to absorb many nutrients from the soil. Root vegetables are high in antioxidants and rich in fiber, vitamin C, and A and iron. Studies have shown they also reduce inflammation. (source: healthline)
