Roasted Root Vegetables

Are you tired of the same old boring side dishes? Looking to add some pizzazz to your plate? Well, look no further! Today, we're diving into the world of roasted root vegetables - a delicious and nutritious dish that will have your taste buds doing a happy dance!

What's the Deal with Roasted Root Vegetables?

Root vegetables are the unsung heroes of the produce aisle. They may not be as flashy as kale or avocado, but they pack a serious punch when it comes to flavor and nutrients. Think carrots, beets, sweet potatoes, parsnips - the gang's all here!

How to Roast 'Em Right

First things first, chop up your veggies into bite-sized pieces. Toss them in a generous glug of olive oil, sprinkle on some salt, pepper, and any other seasonings you fancy (garlic powder, anyone?). Pop them in the oven and let the magic happen!

Get Creative!

Don't be afraid to get a little wild with your root veggie creations. Mix and match different veggies, experiment with herbs and spices, or even throw in some nuts or dried fruit for an unexpected twist. The sky's the limit!

So next time you're in a culinary rut, give roasted root vegetables a try. They're easy to make, versatile, and oh-so-delicious. Your taste buds will thank you!

Makes: 6 servings

Cook Time: 55 min

Calories: 242kcal/serving

Ingredients:

• 3 pounds Assorted root vegetables, chopped into 1 ½" pieces
• 1 Large red onion, chopped into 1 ½" pieces
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp dried rosemary
• Freshly cracked pepper, to taste

Instructions:

1. Preheat oven to 400°F and line a cookie sheet with parchment paper. Set aside.
2. Combine all vegetables, onion, and minced garlic in a large bowl.
3. Add olive oil, kosher salt, rosemary, and ground pepper.
4. Stir well until all vegetables are coated (I find that it's easiest to use my hands to toss the vegetables).
5. Spread evenly over prepared cookie sheet.
6. Bake on 400°F for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
7. Vegetables are finished roasting once they are tender when pierced with a fork.

Note:

• Sweet potatoes, yukon potatoes, and parsnips, carrots, turnips, and beets would also work.

Author: Samantha

https://www.spendwithpennies.com/roasted-root-vegetables/