easysideveganCC0 1.0 Universal
Oven-Roasted Caramelized Root Vegetables
Sweet carrots, parsnips, sweet potatoes, and red onions cut uniformly and roasted until tender and caramelized with rosemary.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4servings
- Carrots3 piece
- Parsnip2 piece
- Sweet potato1 piece
- Red onion1 piece
- Extra virgin olive oil30 ml
- Fresh rosemary2 stalk
- Sea salt
- Black pepper
Instructions
1
Preheat the oven to 200°C (390°F) and line a large baking sheet with parchment paper.
10 min timer
2
Peel the carrots, parsnips, and sweet potato. Cut into evenly-sized sticks or 2cm chunks so they cook uniformly.
3
Toss the root vegetables in a large bowl with olive oil, chopped rosemary, salt, and black pepper until completely and evenly coated.
4
Spread vegetables across the prepared baking sheet in a single layer, ensuring they are not crowded to promote caramelization rather than steaming.
5
Roast at 200°C for 30-35 minutes, turning once halfway through with a spatula, until tender inside and nicely browned and caramelized on the edges.
35 min timer
Provenance & Public Domain Audit
Source: USDA MyPlate Kitchen - Roasted Root Vegetables (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal