Description
This Roasted Root Vegetables recipe features a medley of sweet potatoes, carrots or parsnips, and red onion tossed in avocado or olive oil and fresh oregano, then roasted to tender perfection with a simple seasoning of sea salt and black pepper. Perfect as a flavorful, hearty side dish for any meal.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, chopped into chunks
- 1 pound carrots or parsnips, peeled and cut into ¾ inch thick rounds (about 4 cups)
- 1 medium red onion, peeled and cut into ½ inch thick wedges
Seasoning and Oil
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 425ºF and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the oil and herbs: In a large bowl, whisk together the avocado or olive oil with the chopped fresh oregano until well combined to create a flavorful coating for the vegetables.
- Toss the vegetables: Add the chopped sweet potatoes, carrots or parsnips, and red onion into the bowl with the oil and oregano. Toss thoroughly to coat all the veggies evenly. Then sprinkle with sea salt and ground black pepper, tossing again to distribute the seasoning.
- Arrange and roast: Spread the coated vegetables in a single layer on the prepared baking sheet ensuring they aren’t crowded to allow roasting rather than steaming. Roast in the oven for about 50 minutes, flipping or tossing halfway through to ensure even cooking and browning. The vegetables should be tender when done.
- Serve or store: This dish can be prepared up to 4 hours ahead of time and left at room temperature. If preferred warm, reheat in a 350ºF oven for about 15 minutes before serving, or enjoy at room temperature.
Notes
- Use sweet potatoes for a natural sweetness; parsnips are a great alternative to carrots for different flavor.
- To ensure even roasting, cut vegetables to uniform sizes and lay them out in a single layer without overcrowding.
- Fresh oregano adds a wonderful aromatic touch, but dried oregano can be substituted at 1 tablespoon.
- Use avocado oil for a higher smoke point and mild flavor or olive oil for a more robust taste.
- Vegetables can be tossed with balsamic vinegar after roasting for an extra tangy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
