Roasted Fall Root Vegetables

Roasting root vegetables brings out their natural sweetness and enhances their flavors. It’s a delicious and nutritious way to enjoy the bountiful produce of the fall season.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Roasted Fall Root Vegetables

Cooking Method: Roasting Cuisine: International Courses: Dinner, Side Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 500 gram Beets
• 500 gram Parsnips
• 200 gram Red Onion
• 3 tablespoon Olive Oil
• 4 sprig Fresh Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 200°C (400°F).
2. Peel and chop the carrots, beets, parsnips, and red onion into bite-sized pieces.
3. In a large bowl, toss the chopped vegetables with olive oil, fresh thyme leaves, salt, and black pepper.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 30 minutes or until the vegetables are tender and slightly caramelized.
6. Remove from the oven and let it rest for 5 minutes.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 28g10%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.