Description
A delicious and nutritious roasted root vegetable bowl featuring carrots, parsnips, sweet potatoes, and red onion, seasoned with fresh herbs and topped with toasted walnuts for the perfect combination of flavors and textures.
Ingredients
Scale
- 2 cups (3 medium) Carrots, chopped
- 2 cups (2 medium) Parsnips, chopped
- 2 cups (1 large) Sweet potatoes, cubed
- 1 cup (1 medium) Red onion, wedges
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1/2 cup Walnuts, toasted
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper
- Prepare Vegetables: Peel and chop carrots, parsnips, and sweet potatoes into uniform one-inch cubes. Slice red onion into wedges
- Season Vegetables: In a large bowl, toss all vegetables with olive oil, salt, pepper, rosemary, and thyme until evenly coated
- Arrange for Roasting: Spread the seasoned vegetables on the prepared baking sheet in a single layer, avoiding overcrowding
- Roast Vegetables: Roast for 30-35 minutes until golden brown and fork-tender, stirring once halfway through cooking
- Add Walnuts: In the last five minutes of roasting, add toasted walnuts to the pan for added crunch and warmth
- Serve: Remove from oven and serve warm, drizzled with balsamic glaze if desired
Notes
- Cut vegetables into similar sizes to ensure even cooking and prevent some pieces from burning while others remain undercooked
- Don’t overcrowd the baking sheet as this creates steam instead of roasting, resulting in soggy vegetables rather than caramelized ones
- Toast walnuts separately in a dry pan for 2-3 minutes before adding to maintain their crunch and prevent burning
- Save time by prepping vegetables the night before and storing them covered in the refrigerator until ready to roast
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 285 calories
- Sugar: 12g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: roasted root vegetable bowl, healthy vegetables, winter vegetables, vegetarian, gluten-free, meal prep