Roasted Root Vegetables

AmateurKitchen's picture

Nov. 19, 2014

Serve up these classic root vegetables a different way the next time you entertain. The combination between the color and flavor will satisfy your guests.


Parsnips 2 , peeled and cubed
Carrots 2 , peeled and cubed
Sweet potato 2 , peeled and cubed
Red potato 5 , cubed
Shallots 3 , quartered
Rosemary 2 Tablespoon (((plus more for garnish)))
Thyme 2 Tablespoon
Olive oil 2 Tablespoon
Salt and pepper To Taste



1. Preheat oven to 425 degree F. 

2. Line a baking sheet with aluminum foil and set aside.



3. In a large pot of water, place parsnip, carrot, sweet potato and red potato cubes. Bring to a boil and cook for about 7 minutes or until the vegetables are tender but still crisp. Season the water with salt if desired.

4. Drain the vegetables and place onto the lined baking sheet. Evenly disperse the shallots, rosemary, thyme, olive oil, salt and pepper. 

5. Pop the baking sheet in oven and roast for 35 minutes. 

6. Once the vegetables are slightly golden place on a serving dish and garnish with rosemary.



7.Serve and enjoy!



You can chop, boil and place the vegetables on the baking sheet before hand and place into the refrigerator. Then on the day of entertaining take the baking sheet out of the refrigerator 30 minutes before roasting.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 171Calories from Fat 38

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 81 mg3.38%

Total Carbohydrates 32 g10.7%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet