Ingredients
Scale
- 3 large carrots, peeled and chopped
- 2 parsnips, peeled and sliced
- 2 sweet potatoes, peeled and cubed
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the chopped carrots, parsnips, sweet potatoes, and red onion. Add minced garlic, olive oil, smoked paprika, thyme, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables on the prepared baking sheet in an even layer. Roast for 35-40 minutes, turning halfway through for even cooking.
- Remove from oven once vegetables are tender and caramelized. Garnish with chopped fresh parsley.
- Serve hot as a wholesome snack or side dish during your favorite movie scene.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for best results to retain crispiness.
- Feel free to customize with additional herbs or seasonings such as rosemary, oregano, or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal Kcal
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg