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Tender Roasted Root Vegetables

This recipe showcases the natural sweetness and earthy flavors of root vegetables, roasted to perfection for a comforting and healthy dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Root Vegetables
  • 4 large whole carrots
  • 2 large parsnips
  • 1 large beet (or 4 small)
  • 2 medium yams
Seasoning and Oil
  • 3 tablespoons olive oil divided
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cracked black pepper

Method
 

Preparation
  1. Preheat your oven to 400° Fahrenheit.
  2. Spray a baking sheet with non-stick cooking spray.
  3. Peel the carrots, parsnips, beets, and yams, trimming the ends as needed.
  4. Cut the vegetables into 1 1/2 inch pieces.
Mixing
  1. In a large bowl, combine the carrot, parsnip, and yam pieces.
  2. In a separate bowl, place the beet pieces.
  3. Add 2 tablespoons of olive oil to the bowl with carrots, parsnips, and yams.
  4. Add the remaining 1 tablespoon of olive oil to the beets.
  5. Toss each set of vegetables until evenly coated.
  6. Sprinkle the dried Italian seasoning, salt, and pepper over both bowls and mix well.
Roasting
  1. Pour the carrot, parsnip, and yam mixture onto the prepared baking sheet, spreading into a single layer.
  2. Carefully place the beets on the baking sheet without mixing them with the other vegetables.
  3. Bake in the preheated oven for 25-30 minutes until fork-tender.

Notes

Feel free to adjust the seasonings and add other vegetables based on your preferences.