Roasted Root Vegetables
These roasted root vegetables are great with steaks, chicken, or seafood entrées, and the preparation is a snap. Just prep the vegetables, toss them with some oil and seasonings, and roast!
Ingredients
- 1 1/2 pounds red potatoes, washed, cut into 1-inch chunks
- 3 carrots, peeled, halved lengthwise and cut into 1-inch lengths
- 3 shallots, quartered
- 2 ribs celery, cut into 1-inch lengths
- Optional: 1 or 2 leeks, trimmed and halved lengthwise, white part only
- Optional: 1 or 2 red or gold beets, trimmed, washed, cut into 1-inch chunks
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic, pressed
- 1/4 cup olive oil
- Sprigs of rosemary and thyme, or about 1/2 each teaspoon dried thyme and rosemary
Instructions
- Heat the oven to 425 F.
- Oil a rimmed baking sheet or shallow pan.
- Prepare the vegetables and toss them in a bowl with the salt, pepper, garlic, olive oil, and herbs.
- Transfer the vegetables to the prepared pan.
- Roast the vegetables for 30 to 45 minutes, or until tender and golden brown.
Nutrition
Calories: 275kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 358mgPotassium: 1000mgFiber: 5gSugar: 6gVitamin A: 7665IUVitamin C: 20mgCalcium: 46mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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