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Roasted Veggies

Roasted Veggies

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 Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 216 kcal
Author Kirsten Morningstar

Ingredients

  • 8 oz. carrots cut into half lengthwise, cut into 2-inch pieces
  • 8 oz. beets cut into 1¼-inch pieces
  • 1 lb. sweet potatoes peeled, cut into 1¼-inch pieces
  • 1 medium fennel bulb stalks trimmed, bulb cut in half lengthwise, cut into 1¼-inch slices
  • 1 medium onion cut in half, cut into thin wedges
  • 4 tsp. olive oil
  • ½ tsp. sea salt or Himalayan salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. finely chopped fresh parsley

Instructions

  1. Preheat oven to 450° F.
  2. Place carrots, beets, sweet potatoes, fennel, and onion in large oven-proof roasting pan (or baking sheet).
  3. Drizzle with oil. Season with salt and pepper; mix well. Spread vegetables in a single layer.
  4. Bake, turning twice, for 40 to 45 minutes, or until vegetables are brown and tender-crisp.
  5. Sprinkle vegetables with parley; toss gently to blend.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.