Roasted root vegetables are such a classic and comforting dish, perfect for any occasion! The combination of beetroot, parsnips, carrots, and red onion offers a delightful mix of flavors and colors. Here’s a simple recipe to make them:
Roasted Root Vegetables, Beetroot, Parsnips, Carrots and Red Onion
Author: Tony Tomlinson
Recipe type: Vegetarian
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Ingredients
- 2 medium-sized beetroots, peeled and diced
- 3 medium-sized parsnips, peeled and diced
- 3 medium-sized carrots, peeled and diced
- 1 large red onion, peeled and cut into wedges
- 3 tablespoons olive oil
- Salt and pepper to taste
- Optional: herbs like thyme or rosemary for extra flavor
Instructions
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine all the diced vegetables.
- Drizzle the olive oil over the vegetables and toss them until evenly coated.
- Season with salt, pepper, and any herbs you're using. Toss again to distribute the seasoning.
- Spread the vegetables out onto a large baking tray in a single layer, ensuring they're not overcrowded. You can use two trays if needed.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through to ensure even cooking.
- Once done, remove from the oven and serve hot as a side dish to your favorite main course.
These roasted root vegetables are not only delicious but also packed with nutrients and vibrant colors that will brighten up any meal! Enjoy!