Karen’s Herbed Roasted Root Vegetables

roasted root vegetables

I love roasted root vegetables. This is my own version of a healthy vegetable recipe for cooler weather. It is so easy to do that I make it often.

Just mix everything together and pop it in the oven. Great baked alongside a chicken or beef dish for an easy, all in the oven meal.

This is a very healthy side dish recipe. It takes a bit of oil to crisp up the veggies, but not a lot. They taste so fabulous together like this, you will refer back to this recipe over and over again like I do.

What Vegetables to Add in Your Roasted Root Vegetables Recipe

Root vegetables are those that grow below the ground, like potatoes, sweet potatoes, carrots and onions (all in this roasted vegetable recipe).

Beets are another vegetable that roast well. Brussels sprouts work well in this mix as well.

I tend to roast cauliflower separately because it cooks faster than the vegetables I have included here.

You can also add parsnips to this recipe. I add them often and love the mix. I like the parsnips in the vegetable mixture because they add a bit of sweetness to the vegetables.

Whatever vegetables you choose, if you follow this simple recipe you will enjoy roasted root vegetables often.

roasted root vegetables

Karen's Herbed Roasted Root Vegetables

This is a version of a healthy vegetable recipe that I developed for cooler weather. It is so easy to do. Just put everything together and pop it in the oven.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 270 kcal

Ingredients
 
 

  • 3 potatoes, peeled and sliced into wedges
  • 1 sweet potato, large, peeled and sliced into large wedges or thick slices
  • 1 onion, large, peeled and cut into wedges
  • 4 carrots, peeled and cut into thick sticks
  • 2 tablespoons oil
  • 1 teaspoon rosemary, dried or 1 tablespoon fresh rosemary
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 400ºF.
  • Spray the baking dish with a non stick spray. Place all cleaned and cut vegetables in a large baking dish. Pour the oil over and mix well to coat them all. Season the vegetables with salt, pepper and rosemary.
  • Bake, uncovered for about 30 to 40 minutes, until the vegetables are tender and the potatoes are crispy. Turn them once or twice while they are baking.

Nutrition

Calories: 270kcalCarbohydrates: 48gProtein: 5gFat: 7gSaturated Fat: 1gTrans Fat: 1gSodium: 84mgPotassium: 1099mgFiber: 7gSugar: 8gVitamin A: 18211IUVitamin C: 38mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!

Serves 4.

Note: The sweet potatoes cook faster than the white potatoes, so cut them into larger pieces.

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