Roasted Root Vegetables | Oven Baked Root Vegetables
If you're looking for a healthy, hearty, and flavorful side dish, you're going to love this Roasted Root Vegetables recipe.
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Servings: 6 servings
Ingredients
- 6 Carrots
- 2 medium Sweet Potatoes
- 3 Shallots
- 2 Parsnips
- 3 medium Red Potatoes
- 2 tablespoon Olive Oil
- 3 cloves Garlic
- 1 ½ teaspoon Kosher Salt
- 1 teaspoon Ground Black pepper
- 2 teaspoon Rosemary
- 1 teaspoon Paprika
- 2 tablespoon Parsley
- ¼ cup Shredded Parmesan Cheese
- 1 teaspoon Lemon Zest
Instructions
- Prepare the Vegetables. Start by preheating your oven to 425°F. Wash, peel, and chop your root vegetables into evenly sized pieces. This ensures even cooking.
- Season the Veggies. In a large mixing bowl, toss the chopped vegetables with olive oil, minced garlic, salt, pepper, rosemary, and paprika. Ensure each piece is coated well for maximum flavor.
- Arrange on a Baking Sheet. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding to allow proper roasting and crisping.
- Roast to Perfection. Place the baking sheet in the oven and roast for 35-40 minutes, flipping the vegetables halfway through. They should be golden brown and tender when done.
- Garnish and Serve. Once out of the oven, sprinkle with fresh parsley, grated Parmesan cheese, or a squeeze of lemon zest for extra brightness. Serve warm and enjoy!