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.
Een origineel recept van Forkin
- Totale tijd
- 45 min
- Porties
- 4
- Moeilijkheid
- Makkelijk
- Per portie
- 271 kcal
Mise-en-place
Ingrediënten
- 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 stred onion, chopped into 1-inch wedges
- 3 elolive oil
- 1 elfresh rosemary, chopped
- 1 tlfresh thyme, chopped
- 0,5 tlsalt
- 0,25 tlblack pepper, freshly ground
Keukengerei
large bowl · baking sheet · cutting board · knife
De bereidingswijze
Stap voor stap
- 1
Preheat your oven to 200°C (400°F).
Ongeveer 5 min
- 2
In a large bowl, combine the carrots, parsnips, sweet potato, and red onion.
Ongeveer 2 min
- 3
Drizzle the olive oil over the vegetables, then sprinkle with rosemary, thyme, salt, and black pepper.
Ongeveer 1 min
- 4
Toss the vegetables thoroughly until they are evenly coated with the oil and seasonings.
Ongeveer 2 min
- 5
Spread the seasoned vegetables in a single layer on a large baking sheet.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 30 min
- 7
Serve immediately as a delicious side dish.
Per portie
Voedingswaarden
- Calorieën
- 270,6kcal
- Eiwit
- 3,5g
- Koolhydraten
- 42,6g
- Vet
- 10,7g
- Vezels
- 7,5g
- Suiker
- 12,3g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store any leftover roasted vegetables in an airtight container in the refrigerator.
Reheat in a microwave or a preheated oven until warmed through.