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–+ servings
Roasted Root Vegetables on a roasting tray.
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5 from 1 vote

Roasted Root Vegetables

A delicious, simple way of roasting root vegetables to make them taste great!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Christmas, Side Dish
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 people
Author: James Wythe
Cost: £3

Ingredients

  • 8 multi coloured carrots I use thin carrots but if using thicker carrots then slice into quarters
  • 4 parsnips sliced into quarters
  • 1 medium sweet potato sliced into wedges
  • 3 small beetroot washed and sliced into halves
  • 1 large red onion sliced into quarters
  • 1 large bulb of garlic sliced down the middle
  • 1 handful Fresh rosemary chopped
  • Olive oil
  • Salt & pepper

Instructions

  • Pre-heat the oven to 200C. Now prepare the veg as instructed above.
  • Place all the chopped veg onto a large roasting tray. Drizzle olive oil over the veg along with a few generous pinches of salt, pinch of pepper and the chopped rosemary.
  • Place in the oven for 30 minutes before roughly turning the veg and place back in the oven for 10 minutes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in the oven or a pan.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: If you need to save time, prepare these the day before you need them and store them in the fridge in an airtight container. Put them in the oven for 5-10 minutes to warm up before serving!
Tip 2: If you love spicy dishes, toss the vegetables in cumin and paprika before baking.
Tip 3: Make sure to keep an eye on the vegetables while they cook as ovens vary in temperature.

Nutrition

Calories: 201kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Fiber: 9g | Sugar: 16g