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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 Prep
15
Hands-On Cook
0
Hands-Off Cook
45
Passive
0
Total Time
1
hour
hour
Recipe Serving Size
10
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
freshly 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.