Roasted Root Vegetables with Rosemary
Enjoy a delightful medley of winter root vegetables, roasted to perfection and infused with the aromatic essence of rosemary and olive oil. This simple yet delicious side dish is perfect for complementing any winter feast, highlighting the earthy flavors of the season.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
2 lbs carrots, peeled and cut into 1-inch chunks
2 lbs parsnips, peeled and cut into 1-inch chunks
1 lb sweet potatoes, peeled and cut into 1-inch chunks
1 large red onion, cut into wedges
3 tbsp olive oil
2 tbsp fresh rosemary, chopped
1 tsp salt
1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, and red onion.
3. Drizzle with olive oil and add the chopped rosemary, salt, and black pepper. Toss to coat the vegetables evenly.
4. Spread the vegetables in a single layer on a large baking sheet.
5. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
6. Remove from the oven and transfer to a serving dish. Serve hot.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the vegetables on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
