Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 large parsnips, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Special Equipment Needed:
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment paper.
3. Place the sweet potatoes, parsnips, and carrots on the baking sheet.
4. Drizzle the vegetables with the olive oil and sprinkle with the garlic powder, onion powder, thyme, oregano, smoked paprika, salt, and pepper.
5. Toss the vegetables to coat them evenly with the seasonings.
6. Spread the vegetables out in an even layer on the baking sheet.
7. Roast the vegetables for 25-30 minutes, or until they are tender and golden brown.
8. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 425°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 160
Fat: 6g
Carbohydrates: 25g
Protein: 3g
Substitutions for Ingredients:
- Sweet potatoes: butternut squash, acorn squash, or any other winter squash
- Parsnips: turnips, rutabaga, or celery root
- Olive oil: avocado oil, coconut oil, or any other cooking oil
Variations:
- Add 1/2 cup of chopped fresh herbs, such as parsley, rosemary, or thyme
- Add 1/2 cup of toasted nuts, such as walnuts, almonds, or pecans
- Add 1/2 cup of dried fruit, such as cranberries, raisins, or cherries
Tips and Tricks:
- Make sure to spread the vegetables out in an even layer on the baking sheet so that they cook evenly.
- To make the vegetables extra crispy, turn the oven to broil for the last few minutes of cooking.
Storage Instructions:
Store the roasted vegetables in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the roasted vegetables in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the roasted vegetables over a bed of cooked quinoa or brown rice.
- Serve the roasted vegetables with a dollop of plain Greek yogurt or sour cream.
Garnishes:
- Fresh herbs, such as parsley, rosemary, or thyme
- Toasted nuts, such as walnuts, almonds, or pecans
- Dried fruit, such as cranberries, raisins, or cherries
Pairings:
- Grilled chicken
- Roasted salmon
- Baked tofu
Suggested Side Dishes:
- Roasted Brussels sprouts
- Baked sweet potatoes
- Sauteed kale
Troubleshooting Advice:
- If the vegetables are not browning, turn the oven to broil for the last few minutes of cooking.
Food Safety Advice:
- Make sure to store the roasted vegetables in an airtight container in the refrigerator for up to 5 days.
Food History:
Roasted vegetables have been a staple of many cultures for centuries. Roasting vegetables is an easy way to bring out their natural sweetness and flavor.
Flavor Profiles:
This dish is savory and slightly sweet, with a hint of smokiness from the smoked paprika.
Serving Suggestions:
- Serve the roasted vegetables over a bed of cooked quinoa or brown rice.
- Serve the roasted vegetables with a dollop of plain Greek yogurt or sour cream.
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