Roasted Root Vegetables

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 to 6 side dish servings
Save Recipe

Ingredients

2 sweet potatoes (about 1 pound), scrubbed and cut into wedges

1 (1-pound) bag baby carrots

1 bunch parsnips, peeled and cut into 1-inch pieces

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

  1. Preheat oven to 425 degrees F and position a rack in the center of the oven.
  2. On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
  3. Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Oven-Roasted Root Vegetables

Roasted Root Vegetable Salad

Root Vegetable Gratin

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Roasted Rainbow Carrots

Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root Vegetables