Roasted Root Vegetables
A simple and delicious side dish featuring naturally sweet root vegetables roasted until tender and slightly caramelized. This recipe is naturally gluten-free and dairy-free, making it suitable for a variety of dietary needs.
Una recepta original de Forkin
- Temps total
- 45 min
- Racions
- 4
- Dificultat
- Fàcil
- Per ració
- 271 kcal
Preparació prèvia
Llista d’ingredients
- 300 gcarrot, peeled and chopped into 1-inch pieces
- 250 gparsnip, peeled and chopped into 1-inch pieces
- 400 gsweet potato, peeled and chopped into 1-inch pieces
- 1 ured onion, chopped into 1-inch wedges
- 3 csolive oil
- 1 csfresh rosemary, chopped
- 1 ctfresh thyme, chopped
- 0,5 ctsalt
- 0,25 ctblack pepper, freshly ground
Estris
large bowl · baking sheet · cutting board · knife
Elaboració
Pas a pas
- 1
Preheat your oven to 200°C (400°F).
Uns 5 min
- 2
In a large bowl, combine the carrots, parsnips, sweet potato, and red onion.
Uns 2 min
- 3
Drizzle the olive oil over the vegetables, then sprinkle with rosemary, thyme, salt, and black pepper.
Uns 1 min
- 4
Toss the vegetables thoroughly until they are evenly coated with the oil and seasonings.
Uns 2 min
- 5
Spread the seasoned vegetables in a single layer on a large baking sheet.
Uns 1 min
Nota de cuina: Avoid overcrowding the pan to ensure even roasting and caramelization.
- 6
Roast for 30 minutes, flipping the vegetables halfway through, until they are tender and slightly caramelized.
Uns 30 min
- 7
Serve immediately as a delicious side dish.
Per ració
Nutrició
- Calories
- 270,6kcal
- Proteïnes
- 3,5g
- Hidrats de carboni
- 42,6g
- Greixos
- 10,7g
- Fibra
- 7,5g
- Sucre
- 12,3g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store any leftover roasted vegetables in an airtight container in the refrigerator.
Reheat in a microwave or a preheated oven until warmed through.