Roasted Root Vegetables Recipe

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large carrots, peeled and cut into 2-inch chunks; 3 large beets, peeled and cut into 1 1/2-inch chunks; 2 Russet potatoes (8 ounces each), peeled and quartered; 2 parsnips (5 to 6 ounces each), peeled and cut into 2-inch chunks; 2 onions, peeled and quartered lengthwise; 1 small rutabaga (1 1/2 pounds), peeled and cut into 1-inch chunks; 1 sweet potato (8 to 10 ounces), peeled and cut into 8 pieces; 8 garlic cloves; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup balsamic vinegar; Salt and freshly ground pepper

Servings: persons

3 large carrots, peeled and cut into 2-inch chunks
3 large beets, peeled and cut into 1 1/2-inch chunks
2 Russet potatoes (8 ounces each), peeled and quartered
2 parsnips (5 to 6 ounces each), peeled and cut into 2-inch chunks
2 onions, peeled and quartered lengthwise
1 small rutabaga (1 1/2 pounds), peeled and cut into 1-inch chunks
1 sweet potato (8 to 10 ounces), peeled and cut into 8 pieces
8 garlic cloves
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground pepper

1
Preheat the oven to 425.
2
Position racks in the upper and lower thirds of the oven.
3
In a large bowl, toss the vegetables with the oil and vinegar and a generous pinch each of salt and pepper.
4
Transfer to 2 large baking sheets.
5
Roast the vegetables, stirring once or twice, for about 45 minutes, or until all are tender and browned.
6
Switch the baking sheets halfway through.
7
Using a slotted spoon, transfer the vegetables to a large platter, leaving the oil behind, and serve.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large carrots, peeled and cut into 2-inch chunks, 3 large beets, peeled and cut into 1 1/2-inch chunks, 2 Russet potatoes (8 ounces each), peeled and quartered, 2 parsnips (5 to 6 ounces each), peeled and cut into 2-inch chunks, and more.

Yes, Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables

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