Easy One Tray Roasted Onions and Root Vegetables

May 08, 2023May 8, 20230 2
Easy One Tray Roasted Onions and Root Vegetables
in Side

Prep

10 min

Cook

50 min

Ready In

60 min

Level

Very easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb baby carrots , cleaned & trimmed
1 lb parsnip , trimmed & halved
2 lbs small floury potatoes , cubed
4 small red onions , peeled & quartered
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon rock salt or 1 teaspoon coarse sea salt
freshy ground black pepper
1 tablespoon fresh thyme leave
fresh parsley
1 lemon , juice of

Nutrision Information

Servings Per Recipe
4
Calories
332
Sugar
10g
Fat
14g
This easy one tray roasted onions and root vegetables recipe is a tasty way to enjoy some seasonal produce. The simple flavours allow the natural sweetness of the vegetables to shine, while the roasting process brings out their depth of flavour. This recipe is perfect as a side dish for a comforting Sunday roast dinner. Alternatively, you could serve it as part of a vegetarian feast with some grains and pulses. Either way, this is a delicious and healthy way to enjoy some tasty root vegetables.

Instructions

1.Preheat your oven to 200C / 180C fan / gas mark 6.
2.Spread the baby carrots, parsnips, potatoes and red onions onto a baking tray in a single layer.
3.Drizzle the olive oil and balsamic vinegar over the vegetables and sprinkle over the salt, black pepper and thyme leaves.
4.Toss everything together so the vegetables are nicely coated in the oil and flavourings.
5.Roast the vegetables in the oven for 40-50 minutes, or until they're cooked through and nicely browned. Turn them halfway through cooking.
6.Sprinkle over some chopped fresh parsley and squeeze over the juice of the lemon before serving.

PROS

This is a one-tray recipe, which makes for easy clean-up.

Using seasonal root vegetables means this recipe is an affordable way to eat healthily.

Roasting the vegetables brings out their natural sweetness and enhances their flavour.

CONS

Some people may not like the strong flavour of balsamic vinegar on their vegetables, so you can leave it out if you prefer.

Roasting vegetables can cause a loss of some nutrients, so it’s a good idea to try and include some raw vegetables in your diet too.

HEALTH & BENEFITS

Root vegetables are packed full of vitamins and minerals, especially vitamin A, vitamin C and potassium.
Carrots are rich in beta-carotene, which is important for eye health.
Parsnips are a good source of fibre, which can help to maintain good digestive health.

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