Roasted Root Vegetables
An easy way to use your storage vegetables in the winter. You can substitute any root vegetable here. Try it with sweet potatoes, potatoes, colored carrots, turnips, or rutabaga. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 4
Calories: 248kcal
Equipment
- Kitchen Knife
- Baking Sheet
- Oven
Ingredients
- 1 lb parsnips* cut into ½-inch thick planks, about 2 inches long
- 1 lb carrots* cut into ½-inch thick planks, about 2 inches long
- 2 onion* peeled and sliced into thin strips
- 2 tsp rosemary* fresh or dried
- 1 tsp thyme* fresh or dried
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
Instructions
- Preheat oven to 425°F
- Combine carrots, parsnips, and onions on a large sheet pan. Add rosemary, thyme, salt, and pepper
- Drizzle with olive oil. Using clean hands, toss vegetables and herbs with olive oil until well coated.
- Spread into a single layer and bake for 20 minutes
- Using a spatula, flip vegetables and place back in the oven for another 15-25 minutes until golden and tender
Nutrition
Calories: 248kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 673mg | Potassium: 875mg | Fiber: 10g | Sugar: 13g | Vitamin A: 18972IU | Vitamin C: 31mg | Calcium: 95mg | Iron: 1mg