Roasted root vegetables
3
Points®
Total Time
1 hr
Prep
13 min
Cook
47 min
Serves
6
Difficulty
Easy
Combining red and sweet potatoes, orange carrots, white parsnips, red beets, and onions make this a hearty side dish a colorful addition to any meal. The deeply flavorful roasted vegetable medley makes a wonderful side dish for roasted chicken or pork. The easy one hour total time involves only 13 minutes of active prep time. The addition of tomato paste into the vegetable marinade adds another level of flavor that will caramelized during the roasting process and enhance the array of vegetables. Add this vibrant dish to your holiday spreads with a sprinkle of green parsley.
Ingredients
Olive oil
1 Tbsp
Uncooked red potato
¾ pound(s), small, scrubbed and quartered
Uncooked sweet potato
1 large, peeled and cut into 3⁄4-inch chunks
Carrots
4 medium, sliced
Uncooked parsnip
2 medium, peeled and sliced
Uncooked beets
1 cup(s), fresh, peeled and cut into 3⁄4-inch chunks
Onion
2 medium, cut into 3⁄4-inch chunks
Chicken broth
½ cup(s)
Tomato paste
1 Tbsp
Garlic
2 clove(s), crushed
Dried thyme
½ tsp, crumbled
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
