Roasted Root Vegetables

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Gimme some Oven

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(1)

Ingredients

4-6 servings

1 pound Yukon gold potatoes, quartered (or cut into roughly 1-inch cubes)
4 carrots, peeled and chopped into 2-inch pieces
3 parsnips, peeled and chopped into 2-inch pieces
2 small red onions, peeled and quartered
2 Tablespoons olive oil
smoked sea salt
freshly-cracked black pepper

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Preparation

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Step 1

Preheat oven to 425°F.

Step 2

Add potatoes, carrots, parsnips and onions to a large bowl. Drizzle evenly with the olive oil, sprinkle with a few generous pinches of salt and pepper, then toss gently to coat all of the vegetables (being careful not to break up the onion chunks, if possible).

Step 3

Spread the vegetables out evenly on a baking sheet. Sprinkle evenly with a little extra salt and pepper.

Step 4

Bake for 20-25 minutes, or until the vegetables are tender and cooked through, flipping once halfway through cooking.

Step 5

Serve warm.

Chef’s notes

You can substitute regular sea salt if smoked sea salt is unavailable, but the smoked version adds a unique flavor.

Perfect for Thanksgiving or any occasion when you have a bunch of root vegetables on hand.

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Ingredients

Seasonal Recipes

Skill Level

other

Roasted Root Vegetables

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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