Roasted Root Vegetables
These delicious Roasted Root Vegetables are the perfect addition to any fall, winter, or holiday meal!
Servings: 10 people
Calories: 123kcal
Ingredients
- nonstick cooking spray
- 12 cups chopped root vegetables (see note)
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 4 large garlic cloves, minced
- 1 large lemon, cut into ¼-inch slices
- kosher salt
- pepper
Equipment
Instructions
- Preheat oven to 425 degrees. Spray two sheet pans with nonstick cooking spray.
- Divide veggies between sheet pans, then drizzle with 3 tablespoon olive oil. Add salt and pepper to taste.
- Mix well, then spread vegetables evenly over baking sheet, leaving a little space between each veggie.
- Roast veggies for 20 minutes, then remove pans from oven.
- Drizzle with remaining 1 tablespoon olive oil and sprinkle with rosemary, thyme, and garlic. Mix well, then place lemon slice on pans in between veggies.
- Continue roasting vegetables until they're browned and tender, about 20 minutes.
- Season veggies to taste with additional salt and pepper. Squeeze lemon slices over top.
- Serve vegetables hot or at room temperature. Enjoy!
Notes
For best results, cut veggies into uniform pieces about 1 to 1 ½-inches big. Cutting everything the same size will ensure the vegetables cook evenly.
Feel free to use any combination of root vegetables for this recipe. I used 2 large carrots, 2 medium red potatoes, 1 large sweet potato, 2 medium turnips, 1 large red onion, and 2 medium beets.
You don't need to peel the veggies if you don't want to. I peeled the carrots and sweet potato, but kept the peels on everything else.
Don't crowd the veggies on your baking sheets. Leaving a little space between the vegetables help them cook faster and brown better.
This recipe can be cut in half to serve fewer people.
Nutrition
Calories: 123kcal
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