| Course | Side Dish |
|---|---|
| Cuisines | American, French, Italian, Mediterranean |
| Cooking Methods | Roasting |
| Diets | Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Refined Sugar Free, Vegan, Vegetarian, Whole 30 |
| Main categories | Everyday Food, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Vegetables |
| Recipe Author | Mayumi Tavalero |
| Special Occasions | Other Occasion, Passover, Rosh Hashanah, Thanksgiving |
Oven Roasted Root Vegetables
Serves: 10 servings
Serving Size: 5.5 oz
Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.
Recipe by:
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Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp knifes, TongsIngredients
- 1 pound shallot peeled
- 12 ounce carrot cut into 2-inch lengths
- 20 ounce yukon gold potato scrubbed and cut into 4ths
- 8 ounce parsnip cut into 2-inch lengths
- ¼ cup extra virgin olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoon fresh rosemary chopped
Instructions
- Preheat oven to 400 degrees and position oven rack to lower middle.
- Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
- Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
- Vegetables should be cooked through and nicely browned.
Reheating/Serving Instructions
Heat on high power, uncovered in microwave.
Oven Roasted Root Vegetables
$60.00 cooking fee
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