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Roasted root vegetables topped with parsley.
Bailey

Roasted Root Vegetables

5 from 1 rating
Veggies like sweet potatoes, potatoes, onions, turnips, and parsnips are oven roasted with seasoning until perfectly cooked.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 224
Ingredients Method Video Notes

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

Method
 

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

Video

Notes

Cut the vegetables into uniform pieces to ensure they cook evenly.