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Healthy roasted root vegetables on a sheet pan, carrots, parsnips, sweet potato cubes and red onion wedges with caramelized edges, rosemary and parsley on top

Healthy Roasted Root Vegetables

Carrots, parsnips, sweet potatoes and red onion roasted in one pan with a measured coating of olive oil, rosemary, thyme and a single spoon of maple syrup for color. Cut to one inch, spread across two pans, and finished with garlic in the last minutes so the edges caramelize instead of steaming. About 200 calories per cup against roughly 310 for the butter and brown sugar glazed classic, built for the Thanksgiving table.

  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/2 pounds carrots, peeled and cut into 1 inch chunks
  • 1 pound parsnips, peeled, woody core removed from large ones, cut into 1 inch chunks
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1 inch cubes
  • 1 large red onion, cut into 1 inch wedges with the root end partly intact
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 2 teaspoons fresh thyme leaves
  • 3 garlic cloves, minced
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • Flaky salt and chopped fresh parsley, to finish

Instructions

  1. Heat the oven to 425 degrees F with racks in the upper and lower thirds. Line two large rimmed sheet pans with parchment paper.
  2. Cut the carrots, parsnips, sweet potatoes and onion to one inch pieces, keeping the sizes close, and pile everything into your largest mixing bowl.
  3. Pour over the olive oil and maple syrup, then add the rosemary, thyme, sea salt, pepper and smoked paprika. Toss with your hands for a full minute, lifting from the bottom, until every piece looks glossy and seasoned.
  4. Divide the vegetables between the two pans and spread them into a single layer with space around the pieces. Turn as many cut faces down against the pan as you can manage.
  5. Roast undisturbed for 20 minutes, until the bottoms are taking on deep golden color.
  6. Flip the vegetables with a wide spatula, rotate the pans top to bottom and front to back, and scatter the minced garlic evenly over both pans.
  7. Roast 12 to 15 minutes more, until the edges are browned in spots and a knife slides into the thickest carrot chunk with no resistance.
  8. Rest the pans for 5 minutes, then shower with a pinch of flaky salt and the chopped parsley. Serve warm.
  • Author: Nora Ellis
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Serving Size: 1
  • Calories: 200
  • Sugar: 13
  • Sodium: 280
  • Fat: 7
  • Saturated Fat: 1
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 38
  • Fiber: 6
  • Protein: 3
  • Cholesterol: 0

Find it online: https://nourishtable.com/healthy-roasted-root-vegetables/