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0
minPrep Time -
0
minCook Time -
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minReady in -
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Veggie
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This heartwarming dish brings together the earthy flavors of various root vegetables, roasted to perfection. Each bite offers a rich blend of sweet and savory notes, enhanced by a hint of herbs. Ideal for a cozy meal or a festive side dish, these roasted roots not only provide satisfying textures but also pack nutritional benefits, making them a wholesome choice for any meal.
Ingredients
- 3 carrots, peeled and cubed
- 2 parsnips, peeled and cubed
- 1 sweet potato, peeled and cubed
- 2 beets, peeled and cubed
- 1 onion, quartered
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp rosemary, chopped
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all the chopped vegetables.
- Drizzle with olive oil, salt, pepper, and rosemary. Toss to coat evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 40 minutes or until all vegetables are tender and have a caramelized edge.
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Dinner, Easter, Lunch, Thanksgiving | No Comments » on Roasted Root Vegetables