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Roasted root vegetables topped with parsley.
5 from 1 vote

Roasted Root Vegetables

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6 servings
Author: Bailey
Veggies like sweet potatoes, potatoes, onions, turnips, and parsnips are oven roasted with seasoning until perfectly cooked.
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Ingredients

  • 1 pound baby potatoes washed
  • 2 turnips peeled
  • 1 red onion peeled
  • 2 carrots peeled
  • 2 parsnips peeled
  • 1 sweet potato peeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste
  • 1 ½ teaspoons garlic powder
  • 1 tablespoon Italian seasoning
  • fresh parsley chopped, garnish

Instructions

  • Preheat oven to 425°F.
  • Cut vegetables into 1" pieces of even thickness. Place on a baking sheet.
  • Toss with olive oil, garlic powder, salt, pepper, and Italian seasoning.
  • Roast for 40-45 minutes or until vegetables are fork tender, golden, and crisp, flipping halfway through roasting.
  • Garnish with parsley.

Notes

Cut the vegetables into uniform pieces to ensure they cook evenly.
Calories: 224kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 832mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8759IU | Vitamin C: 36mg | Calcium: 78mg | Iron: 2mg