Description

Roasted Root Vegetables Traybake is a vibrant and flavorful dish that brings together the earthy sweetness of tender carrots, parsnips, and sweet potatoes. This one-pan recipe is perfect for cozy dinners or festive gatherings, offering a delightful medley of roasted vegetables caramelized to perfection. With minimal prep time and maximum flavor, it’s sure to be a hit with family and friends.

Ingredients

Scale

3 medium carrots, peeled and chopped (about 2 cups)
2 medium parsnips, peeled and chopped (about 1.5 cups)
2 medium sweet potatoes, peeled and chopped (about 2 cups)
1 red onion, cut into wedges
4 garlic cloves, minced
3 tbsp extra virgin olive oil
2 tsp fresh rosemary (or 1 tsp dried)
2 tsp fresh thyme (or 1 tsp dried)
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
In a large bowl, combine the chopped carrots, parsnips, sweet potatoes, red onion, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Toss until evenly coated.
Spread the vegetable mixture in a single layer on the prepared baking tray.
Roast in the preheated oven for 30-35 minutes or until golden brown and tender, stirring halfway through.
Remove from the oven and allow to cool slightly before serving warm.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 6g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: For added flavor, consider tossing in other root vegetables like beets or turnips. Experiment with spices such as paprika or cayenne for an extra kick. Leftovers can be stored in an airtight container in the fridge for up to four days; reheat in the oven to retain crispness.