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Tender Roasted Root Vegetables

A delightful side dish that highlights the natural sweetness and flavors of root vegetables, creating a colorful and nutritious addition to any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Root Vegetables
  • 4 large whole carrots Fresh and firm for best flavor.
  • 2 large parsnips
  • 1 large beet Alternately, you can use 4 small beets.
  • 2 medium yams
Seasoning and Oil
  • 3 tablespoons olive oil Divided into 2 tablespoons for vegetables and 1 tablespoon for beets.
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cracked black pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Prepare a baking sheet with non-stick cooking spray.
  3. Peel and trim the ends of the carrots, parsnips, beets, and yams.
  4. Cut the vegetables into 1 1/2 inch pieces.
  5. Place carrot, parsnip, and yam pieces in a mixing bowl and keep beet pieces separate.
Cooking
  1. Drizzle 2 tablespoons of olive oil over the carrot, parsnip, and yam and toss to coat.
  2. Drizzle 1 tablespoon of olive oil over the beets and toss separately.
  3. Season both bowls of vegetables with Italian seasoning, salt, and pepper, then toss to ensure even coating.
  4. Spread the vegetables onto the prepared baking sheet in a single layer.
  5. Bake for 25-30 minutes until fork-tender and golden brown.

Notes

For an additional flavor boost, consider drizzling with balsamic glaze or fresh herbs before serving. These vegetables can be served warm or at room temperature.