These jewel-toned roasted veggies are imbued with irresistible caramelized flavor: moist and tender on the inside, with a delicious golden brown exterior.
Course
Side Dish
Cuisine
American
Keyword
roasted veggies
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings4servings
Calories216kcal
AuthorKirsten Morningstar
Ingredients
8oz.carrotscut into half lengthwise, cut into 2-inch pieces
8oz.beetscut into 1¼-inch pieces
1lb.sweet potatoespeeled, cut into 1¼-inch pieces
1mediumfennel bulbstalks trimmed, bulb cut in half lengthwise, cut into 1¼-inch slices
1mediumonioncut in half, cut into thin wedges
4tsp.olive oil
½tsp.sea salt or Himalayan salt
½tsp.ground black pepper
2Tbsp.finely chopped fresh parsley
Instructions
Preheat oven to 450° F.
Place carrots, beets, sweet potatoes, fennel, and onion in large oven-proof roasting pan (or baking sheet).
Drizzle with oil. Season with salt and pepper; mix well. Spread vegetables in a single layer.
Bake, turning twice, for 40 to 45 minutes, or until vegetables are brown and tender-crisp.
Sprinkle vegetables with parley; toss gently to blend.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.