Roasted Caramelized Root Vegetables
These roasted caramelized root vegetables are versatile and pretty easy to whip up for dinner. Onions, parsnips, rutabagas, celery root, and almost any root veggie you can find makes a perfect candidate for this treatment.
Ingredients
- 20 pearl onions, peeled
- 2 medium carrots, peeled and cut into 1-inch (25 mm) pieces
- 1 medium parsnip, peeled and cut into 1-inch (25 mm) pieces
- 1 small celery root, peeled and cut into 1-inch (25 mm) pieces
- 1 medium rutabaga, peeled and cut into 1-inch (25 mm) pieces
- 1 medium sweet potato, peeled and cut into 1-inch (25 mm) pieces
- 3 tablespoons olive oil
- 1 1/2 tablespoons chopped fresh thyme leaves
- Salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter, cut into small chunks
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the root vegetables together with the olive oil and thyme. Season with salt and pepper.
- Arrange the root vegetables in a single layer on a rimmed baking sheet and dot with butter.
- Roast for 30 minutes, stir, and continue roasting for another 25 to 30 minutes, or until the vegetables are tender and golden.
- Serve immediately.
Nutrition
Serving: 1portion | Calories: 375kcal | Carbohydrates: 59g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 237mg | Fiber: 13g | Sugar: 19g