Roasted Root Vegetables with Pearl Onions

Bring warmth and color to your table with this easy and delicious recipe for Roasted Root Vegetables with Pearl Onions. Featuring a vibrant medley of carrots, parsnips, sweet potatoes, and beets, plus the subtle sweetness of pearl onions, this dish is elevated with a drizzle of extra-virgin olive oil and a fragrant blend of garlic, rosemary, and thyme. Perfectly roasted to a tender, caramelized finish, these vegetables are a versatile side dish that pairs beautifully with roasted meats, hearty stews, or even stands alone as a vegetarian main course. With minimal prep time and a simple oven-roasting technique, this recipe is as stress-free as it is flavorful—ideal for weeknight dinners or holiday feasts. Healthy, colorful, and undeniably comforting, these oven-roasted root vegetables are a must-try addition to your mealtime rotation!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 medium carrots
• 3 medium parsnips
• 2 medium sweet potatoes
• 2 medium beets
• 1 cup pearl onions
• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Peel and cut the carrots, parsnips, sweet potatoes, and beets into uniform bite-sized pieces for even cooking.

Step 3

Peel the pearl onions by blanching them in boiling water for 1 minute, then transferring them to an ice bath. Squeeze gently to remove their skins.

Step 4

In a large mixing bowl, combine the chopped root vegetables and peeled pearl onions.

Step 5

Drizzle the olive oil over the vegetables and toss to coat evenly.

Step 6

Add the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to the bowl. Toss again to ensure everything is well coated with the seasoning.

Step 7

Spread the vegetables out on the prepared baking sheet in a single layer. Avoid overcrowding to ensure they roast evenly.

Step 8

Roast the vegetables in the preheated oven for 40-45 minutes, stirring halfway through, until they are tender and golden brown on the edges.

Step 9

Remove the roasted vegetables from the oven, taste, and adjust seasoning if needed.

Step 10

Serve warm as a comforting side dish for any meal or as a standalone dish with crusty bread.

Nutrition Facts

Serving size	(1151.7g)

Amount per serving	% Daily Value*
Calories	1108.4

Total Fat 50.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 6.6mg	0%
Sodium 3455.0mg	0%
Total Carbohydrate 158.7g	0%
Dietary Fiber 33.5g	0%
Total Sugars 53.8g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 362.7mg	0%
Iron 6.5mg	0%
Potassium 2739.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 5.3%

Carbs: 55.0%