Roasted Root Vegetables Roasted Root Vegetables
Roasted Root Vegetables
Roasted Root Vegetables
A medley of earthy carrots, sweet potatoes, and parsnips tossed in olive oil, seasoned with aromatic herbs, and roasted to perfection. A deliciously nutritious side dish or a satisfying standalone meal option. Simple to prepare, bursting with natural goodness, and sure to delight your taste buds.
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Roasted Root Vegetables
0
Servings5
Cook Time60 Minutes
Calories234
Ingredients
2 sweet potatoes, peeled
2 carrots, peeled and ends removed
2 parsnips, peeled and ends removed
3 golden beets, stems removed and peeled
1 red onion
1 fennel bulb, stems and fronds removed
6 cloves garlic, halved
1/4 cup olive oil
2 Tbs stone-ground mustard
1 Tbs honey (optional)
1 Tbs herbes de Provence
3/4 tsp salt
1/2 tsp cracked black pepper
5 sprigs fresh thyme
5 sprigs fresh marjoram
4 fresh sage leaves
Directions
  1. Preheat oven to 450° F. Cut all vegetables into 1 1/2-inch wedges or pieces that are about 1/3-inch thick. Toss vegetables with garlic, olive oil, mustard, honey, herbes de Provence, salt and pepper. Evenly spread vegetables on large baking sheet. Sprinkle with fresh herbs. Bake for 30 to 40 minutes until all vegetables are fork-tender and beginning to caramelize.
Nutritional Information

Calories: 234, Fat: 10 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 395 mg, Carbohydrates: 0 g, Fiber: 8 g, Protein: 4 g.

0 minutes
Prep Time
60 minutes
Cook Time
5
Servings
234
Calories

Shop Ingredients

Makes 5 servings
2 sweet potatoes, peeled
Fresh Sweet Potato
Fresh Sweet Potato - 2.14 Pound
$1.48 avg/ea was $2.55 avg/ea$0.69/lb
2 carrots, peeled and ends removed
Fresh Carrot
Fresh Carrot - 1 Each
$2.99
2 parsnips, peeled and ends removed
Not Available
3 golden beets, stems removed and peeled
Not Available
1 red onion
Fresh Onion, Red
Fresh Onion, Red - 0.61 Pound
$0.91 avg/ea$1.49/lb
1 fennel bulb, stems and fronds removed
Not Available
6 cloves garlic, halved
Fresh Garlic Bulb
Fresh Garlic Bulb - 1 Each
$0.79
1/4 cup olive oil
Brookshire's Extra Virgin Olive Oil
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz
2 Tbs stone-ground mustard
Full Circle Market Stone Ground Mustard
Full Circle Market Stone Ground Mustard - 12 Ounce
$3.49 was $3.99$0.29/oz
1 Tbs honey (optional)
Kelley's Texas Honey, Local, Raw & Unfiltered
Kelley's Texas Honey, Local, Raw & Unfiltered - 24 Ounce
$11.99$0.50/oz
1 Tbs herbes de Provence
Not Available
3/4 tsp salt
Not Available
1/2 tsp cracked black pepper
McCormick Pure Ground Black Pepper
McCormick Pure Ground Black Pepper - 3 Ounce
$3.99 was $4.59$1.33/oz
5 sprigs fresh thyme
That's Tasty Thyme
That's Tasty Thyme - 0.5 Ounce
$2.29$4.58/oz
5 sprigs fresh marjoram
McCormick Gourmet Organic Marjoram Leaves
McCormick Gourmet Organic Marjoram Leaves - 0.37 Ounce
$4.99 was $5.59$13.49/oz
4 fresh sage leaves
Brookshire's Sage
Brookshire's Sage - 0.8 Ounce
$3.59$4.49/oz

Nutritional Information

Calories: 234, Fat: 10 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 395 mg, Carbohydrates: 0 g, Fiber: 8 g, Protein: 4 g.

Directions

  1. Preheat oven to 450° F. Cut all vegetables into 1 1/2-inch wedges or pieces that are about 1/3-inch thick. Toss vegetables with garlic, olive oil, mustard, honey, herbes de Provence, salt and pepper. Evenly spread vegetables on large baking sheet. Sprinkle with fresh herbs. Bake for 30 to 40 minutes until all vegetables are fork-tender and beginning to caramelize.