Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound Yukon gold potatoes, quartered (or cut into roughly 1-inch cubes); 4 carrots, peeled and chopped into 2-inch pieces; 3 parsnips, peeled and chopped into 2-inch pieces; 2 small red onions, peeled and quartered; 2 Tablespoons olive oil; smoked sea salt; freshly-cracked black pepper

Prep Time

10m

Cook Time

20m

Total Time

30m

This roasted root vegetable recipe combines Yukon gold potatoes, carrots, parsnips, and red onions for a flavorful and hearty dish. Tossed in olive oil and seasoned with smoked sea salt and freshly-cracked black pepper, these veggies are roasted to perfection, making an ideal side dish for any meal.

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Recipe Options

Ingredients

Servings: 4

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1 pound Yukon gold potatoes, quartered (or cut into roughly 1-inch cubes)

4 carrots, peeled and chopped into 2-inch pieces

3 parsnips, peeled and chopped into 2-inch pieces

2 small red onions, peeled and quartered

2 Tablespoons olive oil

smoked sea salt

freshly-cracked black pepper

Steps

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Nutrition Facts

Calories

258kcal

12%
Fat

11g

0%
Saturated Fat

1g

0%
Carbohydrates

37g

1%
Fiber

6g

0%
Sugar

7g

0%
Protein

3g

0%
Cholesterol

0mg

0%
Sodium

181mg

9%

Percent Daily Values are based on a 2,000 calorie diet.

Roasted Root Vegetables

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts