Roasted root vegetables

Roasted root vegetables are not only delicious, but they also retain more nutrients compared to boiling or steaming. The roasting process caramelizes the natural sugars in the vegetables, resulting in a sweet and savory flavor.

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 root vegetables

Cooking Method: Roasting Cuisine: International, Vegetarian 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

• 300 gram Carrots
• 300 gram Potatoes
• 200 gram Beets
• 200 gram Parsnips
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Fresh thyme

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and cut the carrots, potatoes, beets, and parsnips into bite-sized pieces.
3. In a large mixing bowl, toss the vegetables with olive oil, salt, black pepper, and fresh thyme.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring once halfway through.
6. Remove from the oven and let the vegetables rest for 5 minutes before serving.
7. Serve hot as a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 25g9%

Sugars 10g

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.