Root Veggie Bake
Discover the ultimate comfort food with this hearty Root Veggie Bake recipe! Packed with the natural sweetness of roasted carrots, parsnips, and sweet potatoes, this dish is elevated by the rich flavor of caramelized red onions and a hint of garlic. Seasoned with fragrant fresh rosemary, thyme, and a touch of smoked paprika, every bite bursts with warm, earthy aromas. Drizzled with olive oil and roasted to perfection, the vegetables emerge tender on the inside and delightfully crisp on the edges. Perfect as a side dish or a vegetarian main, this easy-to-make, oven-baked delight is a wholesome crowd pleaser that’s ideal for weeknight dinners or festive gatherings. Ready in just over an hour, this rustic vegetable medley is a delicious way to savor the best of seasonal root vegetables!
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Ingredients
- 4 medium carrots
- 3 medium parsnips
- 2 large sweet potatoes
- 2 medium red onions
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Peel the carrots, parsnips, and sweet potatoes. Cut all the vegetables, including the red onions, into bite-sized chunks.
Step 3
Place the chopped vegetables into a large mixing bowl.
Step 4
Mince the garlic cloves or leave them whole if you prefer a milder garlic flavor. Add them to the bowl of vegetables.
Step 5
Drizzle the olive oil over the vegetables and toss them well to coat evenly.
Step 6
Strip the rosemary and thyme leaves from their stems and chop them finely. Add the herbs to the vegetables.
Step 7
Sprinkle the salt, black pepper, and paprika over the vegetables. Toss again to distribute the seasoning evenly.
Step 8
Transfer the seasoned vegetables onto a large baking sheet, spreading them out to ensure they roast evenly in a single layer.
Step 9
Place the baking sheet in the preheated oven and roast for 40-45 minutes, stirring halfway through for even cooking.
Step 10
Once the vegetables are tender and slightly caramelized, remove them from the oven.
Step 11
Transfer the Root Veggie Bake to a serving dish and garnish with additional fresh thyme or rosemary, if desired.
Step 12
Serve hot and enjoy your delicious, wholesome Root Veggie Bake!
Nutrition Facts
| Serving size | (1322.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1248.5 |
| Total Fat 52.6g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 6.9g | |
| Cholesterol 6.6mg | 0% |
| Sodium 3190.2mg | 0% |
| Total Carbohydrate 187.7g | 0% |
| Dietary Fiber 37.1g | 0% |
| Total Sugars 61.2g | |
| Protein 16.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 430.6mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 2567.5mg | 0% |
Source of Calories