Roasted Root Vegetable Medley
Transform your meals with this Roasted Root Vegetable Medley, a delightful blend of earthy potatoes, sweet carrots, and zesty red onions. This dish not only fills your kitchen with inviting aromas but also offers a perfect balance of textures and flavors that will impress at any gathering. Whether served as a side or tossed into salads, this versatile medley is sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups chopped carrots (about 4 medium)
- 2 cups chopped Yukon Gold potatoes (about 3 medium)
- 1 cup diced beets (about 2 small)
- 1 cup sliced red onions (about 1 large)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons fresh thyme or rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, peel, and chop the root vegetables into uniform pieces.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and herbs until evenly coated.
- Spread the vegetable mixture on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway through until golden brown and tender.
- Serve hot and enjoy as a standalone dish or as part of a meal.
Nutrition
- Serving Size: Approximately 1 cup (170g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to swap out carrots for sweet potatoes or add parsnips for variety. For added creaminess, top with crumbled feta cheese just before serving. Store leftovers in an airtight container in the fridge for up to four days; reheat at 350°F (175°C) for best results.