Roasted root vegetables
1
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
Instructions
1
Preheat the oven to 400°F. Place the oil in a large shallow roasting pan or jelly-roll pan. Heat the pan in the oven until the oil is hot, about 2 minutes. Add the red potatoes, sweet potato, carrots, parsnips, beets, and onions.
2
Combine the broth, tomato paste, garlic, thyme, salt, and pepper in a small bowl. Pour over the vegetables; mix well. Bake, stirring a few times, until the vegetables are tender, about 45 minutes. Serve hot or warm. Yields about 3/4 cup per serving.
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