Roasted Root Vegetable Medley

This Roasted Root Vegetable Medley is a colorful, hearty dish that highlights the natural sweetness of seasonal root vegetables. Perfectly seasoned and roasted, it makes a satisfying side or a light main dish for those following a Paleo lifestyle.

Ingredients

• Carrots - 200 grams, peeled and cut into 1-inch pieces
• Parsnips - 200 grams, peeled and cut into 1-inch pieces
• Sweet Potatoes - 200 grams, peeled and cut into 1-inch cubes
• Red Onion - 1 medium, cut into wedges
• Garlic - 3 cloves, minced
• Olive Oil - 2 tablespoons
• Fresh Rosemary - 1 tablespoon, chopped
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, red onion, and minced garlic.
3. Drizzle the olive oil over the vegetables and sprinkle with chopped rosemary, salt, and black pepper.
4. Toss the vegetables until they are evenly coated with the oil and seasonings.
5. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
7. Remove from the oven and let cool for 5 minutes before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of root vegetables.
• High in dietary fiber, promoting digestive health.

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