Simple Recipe for Oil-Free Roasted Vegetables
This versatile recipe can be used with a variety of vegetables.
Servings: 4 people
Ingredients
- 2 medium sweet potatoes peeled and cut into bite-sized pieces
- 3 medium carrots peeled and sliced into 1/2-inch rounds
- 2 medium parsnips peeled and sliced into 1/2-inch rounds
- 1 medium beet peeled and diced into bite-sized pieces
- 1 medium turnip peeled and diced into bite-sized pieces
- 1 tsp dried rosemary or fresh, finely chopped
- 1 tsp dried thyme or fresh, finely chopped
- salt and pepper to taste
- 1-2 tbsp low-sodium vegetable broth for moisture
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C).
- Prepare Vegetables: Wash all root vegetables thoroughly. Peel and cut them into uniformly sized pieces to ensure even cooking.
- Season: In a large mixing bowl, combine the chopped root vegetables, dried rosemary, dried thyme, salt, and pepper. Drizzle the vegetable broth over the mixture and toss gently to coat the vegetables evenly.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Ensure they're spaced out and not overlapping for even roasting.
- Roast: Place the baking sheet in the oven and roast for 30-45 minutes. Halfway through the roasting time, stir or turn the vegetables to ensure they cook evenly. The vegetables are done when they're fork-tender and have a light golden-brown hue.
- Serve and Enjoy: Remove the roasted root vegetables from the oven and let them cool for a few minutes. Transfer them to a serving dish, and enjoy your hearty, healthy, oil-free roasted root vegetables!
Notes
This recipe is versatile, so feel free to mix and match it with other root vegetables based on your preference or what you have on hand. Always adjust the seasoning to taste.
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