Description
A flavorful and healthy recipe for roasted root vegetables featuring sweet potatoes, carrots or parsnips, and red onion, tossed in avocado or olive oil with fresh oregano, sea salt, and black pepper, then roasted to tender perfection.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, chopped into chunks
- 1 pound carrots or parsnips, peeled and cut into ¾ inch thick rounds (about 4 cups)
- 1 medium red onion, peeled and cut into ½ inch thick wedges
Seasoning
- 2 Tablespoons avocado or olive oil
- 2 Tablespoons fresh oregano, chopped
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 425ºF and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Oil and Herbs: In a large bowl, whisk together the avocado or olive oil with the chopped fresh oregano until well combined to create a flavorful coating for the vegetables.
- Coat the Vegetables: Add the chopped sweet potatoes, carrots (or parsnips), and onion wedges into the bowl. Toss thoroughly to ensure all the veggies are evenly coated with the oil and herb mixture. Then sprinkle the sea salt and ground black pepper over the vegetables, tossing again to distribute the seasoning evenly.
- Arrange for Roasting: Spread the coated vegetables in a single layer on the prepared baking sheet. Make sure they are spaced out and not overcrowded, which helps them roast properly rather than steam.
- Roast the Vegetables: Place the baking sheet in the oven and roast the vegetables for about 50 minutes. Halfway through the cooking time, toss the vegetables to ensure even roasting and caramelization.
- Serving and Storage: Once tender and roasted to your liking, the vegetables can be served immediately. Alternatively, they can be made up to 4 hours ahead and held at room temperature. If reheating is desired, warm them in a 350ºF oven for about 15 minutes before serving.
Notes
- For a different herb flavor, substitute oregano with thyme or rosemary.
- Use olive oil for a more Mediterranean flavor or avocado oil for a higher smoke point and mild taste.
- Make sure the vegetables are cut into uniform sizes to ensure even cooking.
- You can swap carrots for parsnips based on preference or availability.
- To add a touch of sweetness, drizzle honey or maple syrup over the vegetables before roasting.
- Keep the vegetables in a single layer on the baking sheet to promote roasting rather than steaming.
- This dish pairs well with roasted meats, grains, or can be enjoyed as a vegetarian main or side dish.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
