Easy Oven Roasted Root Veggies Recipe
Get ready for a hearty and flavorful side dish with oven roasted root veggies. Deliciously caramelized and packed with nutrients.
Ingredients
- 3 small Red Beets or 2 large beets
- 3 small Turnips
- 3 Parsnips
- 3 Carrots
- 1 Tablespoon Primal Palate Amore Seasoning or other Italian Seasoning
- 1 Tablespoon Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees° F
- Peel and chop each vegetable Into 1-inch pieces.
- Add the chopped vegetables into a large mixing bowl. Add olive oil, Italian seasoning, sea salt, and black pepper to the bowl and toss the vegetables until evenly coated.
- Cover a sheet pan with parchment paper (this is optional, but makes for easier cleanup). Dump the root vegetables onto the sheet pan and spread them out until they are in a single layer.
- Put the sheet pan in the oven and roast vegetables for 25 minutes. Then pull the pan out and flip the root veggies and put it back in the oven for 20 minutes.
- Remove them from the oven and enjoy!
Notes
- Chopping: It is very important to cut all of the vegetables to equal sizes so that they cook at the same speed, otherwise you will have some burnt pieces and others that aren't cooked all the way through.
- Turnips: they can be bitter, so I tend to shop for the smallest ones because the younger they are, the more peppery they are, as opposed to being bitter.
- Balsamic Vinegar: for a little extra flavor at the end, you can drizzle some balsamic vinegar or balsamic reduction on top. This can bring a tangy flavor to this earthy root vegetable recipe.
Nutrition
Calories: 177kcalCarbohydrates: 34gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 118mgPotassium: 868mgFiber: 10gSugar: 13gVitamin A: 7683IUVitamin C: 35mgCalcium: 100mgIron: 2mg
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