Roasted Root Vegetables
Roasted Root Vegetables
Anyone can make a side of vegetables with dinner, but roasting root vegetables like this takes it to a whole other level. Because root vegetables grow underground, they are very nutrient-dense and contain a lot of health benefits. They taste delicious after roasting in the oven with a little olive oil and some spices. Talk about clean eating!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 4
Ingredients
- 1 1/2 pounds root vegetables (sweet potatoes, carrots, celery root, parsnips)
- 1/8 cup olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon garlic (minced)
- 2 tablespoons fresh rosemary leaves (minced)
Instructions
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Preheat oven to 400 degrees F.
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Cut vegetables into same-size cubes and place in bowl with olive oil, salt, pepper, garlic, and rosemary.
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Toss until all vegetables are well coated.
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Spread vegetables on baking sheet lined with parchment paper.
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Roast in oven until browned and crisp (about 1 hour), flipping twice with spatula to ensure even browning.
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Remove vegetables from oven, season to taste, and serve.