Description
A simple and delicious recipe for roasted root vegetables featuring sweet potatoes, carrots, and red onions tossed with fresh oregano and olive oil, then roasted to tender perfection. Perfect as a nutritious and flavorful side dish for any meal.
Ingredients
Units
Scale
Vegetables
- 2 medium sweet potatoes, chopped into chunks
- 1 pound carrots or parsnips, peeled and cut into 3/4 inch thick rounds (about 4 cups)
- 1 medium red onion, peeled and cut into 1/2 inch thick wedges
Seasoning
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
- Mix Oil and Herbs: In a large bowl, whisk together the avocado or olive oil with the chopped fresh oregano until well combined to coat the vegetables evenly.
- Prepare Vegetables: Add the chopped sweet potatoes, sliced carrots (or parsnips), and red onion wedges into the bowl. Toss thoroughly to coat all the vegetables with the oil and herb mixture. Sprinkle with sea salt and ground black pepper and toss again to distribute the seasoning evenly.
- Arrange Vegetables: Spread the coated vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded to allow proper roasting instead of steaming.
- Roast: Place the baking sheet in the preheated oven and roast the vegetables for about 50 minutes, tossing them halfway through cooking to promote even roasting. The vegetables should be tender and slightly caramelized when done.
- Serve or Store: This dish can be made up to 4 hours ahead and served at room temperature. If preferred warm, reheat the vegetables in a 350 degrees Fahrenheit oven for about 15 minutes before serving.
Notes
- Use either carrots or parsnips based on preference or availability.
- Ensure vegetables are spread out evenly on the baking sheet to achieve proper roasting.
- Fresh oregano adds vibrant flavor, but dried oregano can be substituted (use about 1 tablespoon dried).
- This recipe is naturally gluten free and vegetarian.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 1.5 g
- Cholesterol: 0 mg
