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.
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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
PrintNutrition
- 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
