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.
En original opskrift af Forkin
- Tid i alt
- 45 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 271 kcal
Klargøring
Ingredienser
- 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 stk.red onion, chopped into 1-inch wedges
- 3 spsk.olive oil
- 1 spsk.fresh rosemary, chopped
- 1 tsk.fresh thyme, chopped
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
Udstyr
large bowl · baking sheet · cutting board · knife
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 200°C (400°F).
Ca. 5 min.
- 2
In a large bowl, combine the carrots, parsnips, sweet potato, and red onion.
Ca. 2 min.
- 3
Drizzle the olive oil over the vegetables, then sprinkle with rosemary, thyme, salt, and black pepper.
Ca. 1 min.
- 4
Toss the vegetables thoroughly until they are evenly coated with the oil and seasonings.
Ca. 2 min.
- 5
Spread the seasoned vegetables in a single layer on a large baking sheet.
Ca. 1 min.
Kokkens note: 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.
Ca. 30 min.
- 7
Serve immediately as a delicious side dish.
Pr. portion
Næringsindhold
- Kalorier
- 270,6kcal
- Protein
- 3,5g
- Kulhydrat
- 42,6g
- Fedt
- 10,7g
- Kostfibre
- 7,5g
- Sukker
- 12,3g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store any leftover roasted vegetables in an airtight container in the refrigerator.
Reheat in a microwave or a preheated oven until warmed through.