Easy Roasted Root Vegetables Recipe with Bold, Comforting Flavors

A delightful roasted root vegetables recipe that enhances natural sweetness and offers comforting flavors.

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Prep Time 15

Cook Time 40

Drizzle Time 5

Total Time 1

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Root Vegetables

4 medium carrots peeled and cut into uniform pieces
4 medium parsnips peeled and cut into uniform pieces
2 medium beets peeled and cut into uniform pieces
2 medium turnips peeled and cut into uniform pieces

For the Seasoning

3 tablespoons olive oil to coat the vegetables
2 tablespoons fresh rosemary chopped
3 cloves garlic smashed
1 teaspoon sea salt
1 teaspoon black pepper freshly ground

Optional Additions

2 tablespoons honey or maple syrup drizzle before roasting
2 tablespoons chopped fresh parsley for garnish
1 teaspoon crushed red pepper flakes for heat

Equipment

Oven
Baking Sheet
Large bowl

Method

Preparation

Preheat oven to 400°F (200°C), positioning rack in the middle.
Peel and chop carrots, parsnips, beets, and turnips into 1-inch chunks.
In a large bowl, toss vegetables with olive oil, rosemary, garlic, salt, and pepper.
Spread seasoned roots in a single layer on a rimmed baking sheet.
Bake for 35–40 minutes, tossing halfway, until golden brown and tender.
Drizzle honey or maple syrup over the vegetables, return to oven for 5 minutes.
Transfer to a serving dish, sprinkle with parsley or red pepper flakes.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 15000IUVitamin C: 25mgCalcium: 80mgIron: 1mg

Notes

For added flavor, sprinkle crumbled goat cheese before serving if desired.

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