Description

Warm up this fall with a Roasted Root Vegetable Bowl, where sweet carrots, earthy parsnips, and creamy sweet potatoes come together in a delightful medley. Tossed in olive oil and fresh herbs, then roasted to golden perfection, this dish is not just comforting but visually stunning. Perfect for cozy dinners or holiday gatherings, it can be served warm or cold and pairs beautifully with your favorite protein.

Ingredients

Scale

2 cups carrots, chopped (about 3 medium)
2 cups parsnips, chopped (about 2 medium)
2 cups sweet potatoes, cubed (about 1 large)
1 cup red onion, wedges (about 1 medium)
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1/2 cup walnuts, toasted

Instructions

Preheat your oven to 425°F (220°C).
Peel and chop the vegetables into uniform one-inch cubes. Slice the red onion into wedges.
In a large bowl, toss all the vegetables with olive oil, salt, pepper, rosemary, and thyme until evenly coated.
Spread the mixture on a parchment-lined baking sheet in a single layer.
Roast for 30-35 minutes until golden brown and fork-tender; stir halfway through.
In the last five minutes of roasting, add toasted walnuts for added crunch.
Serve warm drizzled with balsamic glaze if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 290
Sugar: 8g
Sodium: 400mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg

Keywords: Feel free to substitute any root vegetables you have on hand or add toppings like feta cheese for extra flavor. To maintain texture when reheating leftovers, warm them in the oven instead of the microwave.