Roasted Root Vegetables

Name: Roasted Root Vegetables
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 3 pounds assorted root vegetables (chopped into 1 ½” pieces); 1 large red onion (chopped into 1 ½” pieces); 4 cloves garlic (minced); 3 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon dried rosemary; black pepper (to taste)

Roasted root vegetables are a simple side dish, perfect to serve alongside a steak or roasted chicken!

⏱️ 55 min 🔪 Prep: 10 min 🔥 Cook: 45 min 📊 Medium ⭐ 4.8 (10) 👁️ 28 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

6 servings

3 pounds assorted root vegetables (chopped into 1 ½” pieces)
1 large red onion (chopped into 1 ½” pieces)
4 cloves garlic (minced)
3 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon dried rosemary
black pepper (to taste)

Steps

Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
Combine all vegetables, onion, and garlic in a large bowl.
Add olive oil, kosher salt, rosemary, and black pepper.
Stir well until all vegetables are coated (I find that it’s easiest to use my hands to toss the vegetables).
Spread evenly over prepared baking sheet.
Bake for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
Vegetables are finished roasting once they are tender when pierced with a fork.