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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.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●knife
📝 Preparation Steps
1
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.
olive oil3 tablespoons
2
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.
Nutrition Facts
calories
241 kcal
fat Content
7 g
serving Size
1 cup
fiber Content
9 g
sugar Content
14 g
sodium Content
85 mg
protein Content
4 g
carbohydrate Content
42 g
saturated Fat Content
1 g
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