Roasted Root Vegetables Recipe
Make Roasted Root Vegetables Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the vegetables nicely.
- 2
Prepare the Vegetables
Peel the carrots, parsnips, and sweet potatoes. Cut all root vegetables into uniform pieces, approximately 1-inch cubes to ensure even cooking. Cut the red onion into wedges.
- 3
Mix with Seasoning
In a large bowl, combine the chopped root vegetables and red onion. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, rosemary, and thyme. Toss until all vegetables are well-coated with oil and seasoning.
- 4
Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on a large baking sheet. This will allow them to roast evenly.
- 5
Roast the Vegetables
Place the baking sheet in the preheated oven. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- 6
Serve
Once roasted, remove the vegetables from the oven. Serve warm as a side dish or as part of a main meal.