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Delicious Rainbow Roasted Root Vegetables Recipe Is Perfect For Fall Gatherings

No one will guess how easy it is to toss together!

When it comes to sides, I’m a big fan of baked potatoes. They’re super-easy to make. Plus, they’re pretty much everyone’s favorite comfort food. But if you’re looking for something extra-special, then you have to try this Rainbow Roasted Rood Vegetables recipe. It cooks up in one pan, so cleanup is a snap. Best of all, it’s easy enough for a weeknight yet elegant enough of a special occasion.

We use sweet potatoes, purple carrots, parsnips and red onion. But you can sub in any root veggies you like — blue potatoes, regular carrots or beats would be tasty too. Simply toss with olive oil and pop them into the oven. It doesn’t get any easier! Roasting at a high oven temperature caramelizes natural sugars for an even bigger dose of savory flavor. For an kick, toss a few garlic cloves in with the veggies before roasting. Give it a go, then let us know what you think.

 

Yields

6 Servings

Total Time

Prep Time

Cook Time

Ingredients

  • 1 sweet potato, peeled, cut into 1" pieces
  • 4 purple carrots, peeled, cut into 1" pieces
  • 4 parsnips, peeled, cut into 1" pieces
  • 1 red onion, sliced into wedges
  • 1/3 cup olive oil

Instructions

Print
Heat oven to 400°F. On baking sheet, toss all vegetables with oil. Roast 40 min. or until tender and golden brown, turning several times. Season to taste with salt and pepper; transfer to serving bowl. If desired, garnish with fresh parsley leaves.

Nutrition

  • Calories: 228
  • Total Fat: 12 gram
  • Saturated Fat: 2 gram
  • Protein: 2 gram
  • Carbohydrates: 29 gram
  • Fiber: 6 gram
  • Cholesterol: 0 mg
  • Sugar: 9 gram
  • Sodium: 42 mg

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