Roasted Root Vegetables

These roasted root vegetables with sweet potato, carrots and parsnips are such an easy and healthy side dish. Great for the holidays or everyday meals.


Season sweet potatoes, carrots (or parsnips) and onion with oil, fresh oregano, salt and pepper. Spread on a baking sheet.

1. Season Vegetables

Roast veggies at 425ºF until tender, about 50 minutes. Remove from the oven half-way through cooking to toss veggies.

2. Roast Vegetables

This dish can be made up to 4 hours ahead. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.

3. Serve

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