Roasted Root Vegetable Medley (Parsnips, Carrots, Beets)
Roasted Root Vegetable Medley is a vibrant and wholesome side dish that combines the earthy sweetness of parsnips, carrots, and beets. Roasted to perfection, these colorful vegetables caramelize beautifully in the oven, making them an ideal accompaniment for any meal. Perfect for festive gatherings or cozy weeknights, this medley offers a delightful burst of flavor that will warm your heart and satisfy your taste buds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups parsnips, peeled and chopped
- 2 cups carrots, peeled and chopped
- 2 cups beets, peeled and chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme or rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chopped parsnips, carrots, and beets. Drizzle with olive oil, then add salt, pepper, and herbs. Toss until evenly coated.
- Spread the vegetable mixture on a parchment-lined baking sheet in a single layer.
- Roast for 30-40 minutes, stirring halfway through, until tender and caramelized.
- Serve hot as a side dish or let cool for leftovers.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 8g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg