Oven Roasted Root Vegetables

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Holidays Sides Vegetables

Prep Time

30 minutes

Cooking Time

40 minutes

Yields

6 servings

Ingredients

1 lb yams (orange sweet potatoes) - 2 small or one large, peeled
3/4 lb red potatoes scrubbed clean, peel on
1/2 lb beets (red or golden), trimmed and scrubbed clean
1/2 lb large carrots peeled and halved lengthwise
1 parsnip medium-sized (4-5 oz), peeled and halved lengthwise
1/2 red onion peeled
6 whole garlic cloves large sized
1/4 cup extra virgin olive oil divided
2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
5 sprigs fresh rosemary (or 3 tsp dried rosemary)
1 tsp ground cumin (can be omitted for Ashkenazi Passover)
1 tsp kosher salt or more to taste
1/4 tsp black pepper or more to taste

Directions

Place a rack in the bottom of your oven and preheat the oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.
Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice, and herbs.
Brush a large rimmed baking sheet with the remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaced across the sheet.
Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark another 15-25 minutes.
Brush a large rimmed baking sheet with the remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaced across the sheet.
Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark another 15-25 minutes.

Notes

NUTRITION

Nutrition Facts

Oven Roasted Root Vegetables

Amount Per Serving

Calories 272Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 465mg20%

Potassium 1261mg36%

Carbohydrates 45g15%

Fiber 8g33%

Sugar 7g8%

Protein 4g8%

Vitamin A 6542IU131%

Vitamin C 32mg39%

Calcium 66mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Credit

Torey Avey

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