Roasted Root Vegetables
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4 out of 5 stars
(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
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.
Step 6
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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.
