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+ servings

Oven Roasted Root Vegetables

Serving Size: 10 servings
Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15
Hands-Off Cook45
Total Time1 hour
Recipe Serving Size10 servings

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp Knives, Tongs

Ingredients

  • 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 Instructions
Heat on high power, uncovered in microwave.