Description
A simple and healthy dish featuring roasted root vegetables.
Ingredients
Scale
- 2 large carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 medium beetroot, peeled and chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary
Instructions
- Preheat your oven to 200°C (400°F).
- Toss all chopped vegetables with olive oil, salt, pepper, and rosemary.
- Spread evenly on a baking tray.
- Roast for 30-40 minutes, stirring halfway, until tender and golden.
- Serve warm.
Notes
- Cut vegetables into even sizes for uniform cooking.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
