Roasted Root Vegetables Traybake
Roasted Root Vegetables Traybake is a colorful and hearty dish that elevates simple root vegetables into an irresistible culinary delight. With a perfect blend of sweetness and earthiness, this easy-to-prepare traybake features caramelized carrots, parsnips, potatoes, and beets. Ideal for any occasion, whether a cozy weeknight dinner or a festive gathering, it promises to please even the most discerning palates.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups carrots, chopped (about 3 medium)
- 2 cups parsnips, chopped (about 2 medium)
- 2 cups red potatoes, quartered (about 4 medium)
- 1 cup beetroot, chopped (about 2 small)
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary or thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel all vegetables; chop them into even-sized pieces.
- In a large bowl, toss the veggies with olive oil, salt, pepper, and herbs until well-coated.
- Spread the seasoned vegetables in a single layer on a baking tray.
- Roast for 30-40 minutes, tossing halfway through for even browning.
- Serve hot as a delightful side dish or over grains.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg