Description
A delicious and healthy recipe for roasted root vegetables including carrots, parsnips, and beets, perfect for any meal.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups beets, peeled and chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped carrots, parsnips, and beets.
- Drizzle with olive oil and sprinkle with salt, pepper, and thyme.
- Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Feel free to add other root vegetables like sweet potatoes or turnips.
- For extra flavor, add minced garlic or fresh herbs before roasting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Root Vegetables, Carrots, Parsnips, Beets, Healthy Recipe