Description
Delight in this warm and savory Roasted Root Vegetables Traybake, featuring a colorful medley of sweet carrots, parsnips, and potatoes—perfect for any occasion!
Ingredients
Scale
- 4 medium carrots, peeled and cut into chunks
- 3 medium parsnips, peeled and cut into chunks
- 4 medium Yukon Gold potatoes, washed and cut into chunks
- 1 medium red onion, sliced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the carrots and parsnips. Cut all vegetables into even-sized chunks.
- In a large bowl, toss the chopped root vegetables with olive oil, salt, pepper, and thyme until evenly coated.
- Spread the seasoned veggies in a single layer on a large baking sheet to ensure they roast properly.
- Place in the preheated oven and roast for about 30-35 minutes. Stir halfway through to promote even browning.
- Once golden brown and tender when pierced with a fork, remove from the oven. Serve immediately as a side dish or main course!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to swap in seasonal veggies like sweet potatoes or beets for variety. Add spices such as paprika or cumin for an extra flavor boost.