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–+ servings
Overhead view of oven-roasted root vegetables on platter with bowl of yogurt dip
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Oven-Roasted Root Vegetables

Tender, lightly caramelized, and perfectly seasoned, these oven-roasted root vegetables are an easy side dish that's also super healthy!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: crispy roasted potatoes, oven-roasted root vegetables, roasted vegetables
Servings: 4 servings
Calories: 466kcal
Author: Alyssa

Ingredients

  • 1 pound baby Potatoes , halved
  • 3 beets , cut into 1-inch pieces
  • 4 large carrots , cut into 1-inch pieces
  • 4 parsnips , cut into 1-inch pieces
  • 3 sweet potatoes , cut into 1-inch pieces
  • 1 tablespoon ras el hanout
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • Greek yogurt dip for serving

Instructions

  • Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  • In a large mixing bowl, toss together the baby potatoes, beets, carrots, parsnips, sweet potatoes, olive oil, salt, and 1 tablespoons ras el hanout.
  • Arrange the veggies on the prepared baking sheet and bake for 30 minutes, tossing halfway through.
  • Serve the roasted veggies with the Greek yogurt dip.

Nutrition

Serving: 1cup | Calories: 466kcal | Carbohydrates: 94g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1369mg | Potassium: 2041mg | Fiber: 19g | Sugar: 23g | Vitamin A: 34281IU | Vitamin C: 59mg | Calcium: 171mg | Iron: 4mg