Ingredients for Roasted Winter Root Vegetables
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How to Make Roasted Winter Root Vegetables
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with foil for easy cleanup.
- In a large bowl, toss 1 lb carrots (peeled and chopped), 1 lb parsnips (peeled and chopped), 1 lb sweet potatoes (peeled and cubed), 1 large onion (cut into wedges), 2 sprigs fresh thyme, and 2 sprigs fresh rosemary with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Pour 1/2 cup of water into the bottom of the baking sheet. Cover tightly with foil.
- Bake for 30 minutes.
- Remove the foil and continue roasting for another 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Serve warm. Garnish with extra fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
7g
Carbs
6g
