Roasted Root Vegetables | Recipes

Roasted Root Vegetables

A medley of earthy carrots, sweet potatoes, and parsnips tossed in olive oil, seasoned with aromatic herbs, and roasted to perfection. A deliciously nutritious side dish or a satisfying standalone meal option. Simple to prepare, bursting with natural goodness, and sure to delight your taste buds.

Recipe - Frankston #713

Roasted Root Vegetables

Servings5

Cook Time60 Minutes

Calories234

Ingredients

2 sweet potatoes, peeled

2 carrots, peeled and ends removed

2 parsnips, peeled and ends removed

3 golden beets, stems removed and peeled

1 red onion

1 fennel bulb, stems and fronds removed

6 cloves garlic, halved

1/4 cup olive oil

2 Tbs stone-ground mustard

1 Tbs honey (optional)

1 Tbs herbes de Provence

3/4 tsp salt

1/2 tsp cracked black pepper

5 sprigs fresh thyme

5 sprigs fresh marjoram

4 fresh sage leaves

Directions

Preheat oven to 450° F. Cut all vegetables into 1 1/2-inch wedges or pieces that are about 1/3-inch thick. Toss vegetables with garlic, olive oil, mustard, honey, herbes de Provence, salt and pepper. Evenly spread vegetables on large baking sheet. Sprinkle with fresh herbs. Bake for 30 to 40 minutes until all vegetables are fork-tender and beginning to caramelize.

Nutritional Information

Calories: 234, Fat: 10 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 395 mg, Carbohydrates: 0 g, Fiber: 8 g, Protein: 4 g.

0 minutes

Prep Time

60 minutes

Cook Time

Servings

234

Calories

Shop Ingredients

Makes 5 servings

2 sweet potatoes, peeled

Fresh Sweet Potato - 2.14 Pound

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$1.48 avg/ea was $2.12 avg/ea$0.69/lb

2 carrots, peeled and ends removed

Not Available

2 parsnips, peeled and ends removed

Not Available

3 golden beets, stems removed and peeled

Not Available

1 red onion

Fresh Onion, Red - 0.61 Pound

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$0.91 avg/ea$1.49/lb

1 fennel bulb, stems and fronds removed

Not Available

6 cloves garlic, halved

Not Available

1/4 cup olive oil

Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce

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$6.99$0.82/fl oz

2 Tbs stone-ground mustard

Not Available

1 Tbs honey (optional)

Kelley's Texas Honey, Local, Raw & Unfiltered - 24 Ounce

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$11.99$0.50/oz

1 Tbs herbes de Provence

Not Available

3/4 tsp salt

Not Available

1/2 tsp cracked black pepper

McCormick Pure Ground Black Pepper - 3 Ounce

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$3.99 was $4.59$1.33/oz

5 sprigs fresh thyme

Not Available

5 sprigs fresh marjoram

Not Available

4 fresh sage leaves

Brookshire's Sage - 0.8 Ounce

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$3.59$4.49/oz

Nutritional Information

Calories: 234, Fat: 10 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 395 mg, Carbohydrates: 0 g, Fiber: 8 g, Protein: 4 g.

Directions

Preheat oven to 450° F. Cut all vegetables into 1 1/2-inch wedges or pieces that are about 1/3-inch thick. Toss vegetables with garlic, olive oil, mustard, honey, herbes de Provence, salt and pepper. Evenly spread vegetables on large baking sheet. Sprinkle with fresh herbs. Bake for 30 to 40 minutes until all vegetables are fork-tender and beginning to caramelize.