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 oppskrift av Forkin
- Total tid
- 45 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Enkel
- Per porsjon
- 271 kcal
Forberedelser
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 ssolive oil
- 1 ssfresh rosemary, chopped
- 1 tsfresh thyme, chopped
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
Utstyr
large bowl · baking sheet · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 200°C (400°F).
Omtrent 5 min
- 2
In a large bowl, combine the carrots, parsnips, sweet potato, and red onion.
Omtrent 2 min
- 3
Drizzle the olive oil over the vegetables, then sprinkle with rosemary, thyme, salt, and black pepper.
Omtrent 1 min
- 4
Toss the vegetables thoroughly until they are evenly coated with the oil and seasonings.
Omtrent 2 min
- 5
Spread the seasoned vegetables in a single layer on a large baking sheet.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 30 min
- 7
Serve immediately as a delicious side dish.
Per porsjon
Næringsinnhold
- Kalorier
- 270,6kcal
- Protein
- 3,5g
- Karbohydrater
- 42,6g
- Fett
- 10,7g
- Fiber
- 7,5g
- Sukker
- 12,3g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store any leftover roasted vegetables in an airtight container in the refrigerator.
Reheat in a microwave or a preheated oven until warmed through.