Roasted Root Vegetables

This easy Roasted Root Vegetables recipe is the best way to eat the rainbow! The natural sugars in the vegetables caramelize to kid-friendly territory via this sheet pan side dish idea.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings (1 cup each)

Calories 241kcal

Author Meggan Hill

Ingredients

1 pound sweet potatoes or yams, peeled, cut into 1 1/2-inch chunks (see note 1)
1 pound shallots peeled (about 8 to 10 shallots)
1/2 pound parsnips peeled, cut into 1 1/2-inch chunks
1/2 pound rutabagas or turnips, peeled, cut into 1 1/2-inch chunks
1/2 pound carrots peeled, cut into 1 1/2-inch chunks
3 tablespoons olive oil
3 cloves garlic chopped
2 teaspoons fresh rosemary or thyme, chopped, or 1/4 teaspoon dried
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add sweet potatoes, shallots, parsnips, rutabagas or turnips, carrots, olive oil, garlic, rosemary, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper) and toss until evenly coated.
Roast until lightly browned on the outside and tender on the inside (when pierced with a paring knife), about 35 to 45 minutes, stirring occasionally to ensure even browning.

Notes

Root vegetables: Use any combination of sturdy vegetables you enjoy or need to use up.
Yield: This recipe makes 6 servings, 1 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition