Roasted Root Vegetables
Ingredients:
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 large parsnips, peeled and cut into 1-inch pieces
- 2 large beets, peeled and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh thyme (optional)
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots, parsnips, and beets with olive oil, salt, pepper, and thyme (if using).
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 30-40 minutes, or until the vegetables are tender and slightly browned.
- Remove from oven and serve immediately.
Nutrition Information (per serving):
- Calories: 100
- Fat: 5g
- Protein: 2g
- Carbohydrates: 15g
Tips:
- You can use any combination of root vegetables for this recipe. Some other good options include turnips, rutabaga, and sweet potatoes.
- For a spicier dish, add a pinch of red pepper flakes to the vegetables.
- You can also drizzle the roasted vegetables with balsamic vinegar or honey for extra flavour.
- These roasted vegetables can be served as a side dish or as a main course.