Roasted Autumn Root Vegetables

Ingredients and Weight:

• Carrots: 300 grams
• Parsnips: 250 grams
• Red Onions: 200 grams
• Beetroot: 200 grams
• Sage: 1 tablespoon dried
• Salt: 1 teaspoon
• Extra Virgin Olive Oil: 3 tablespoons

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Peel and wash the vegetables. Cut them into similar-sized pieces for even cooking.
3. In a large bowl, combine the cut vegetables, sage, salt, and olive oil. Toss to ensure everything is coated evenly.
4. Spread the vegetable mixture onto a baking sheet in a single layer.
5. Roast in the preheated oven for 40 minutes, or until the vegetables are tender and slightly caramelized.
6. Serve hot or warm as a side dish.

Nutritional Information:

• Calories: 250 per serving (based on the ingredients provided)
• Fat: 12 grams
• Carbohydrates: 35 grams
• Protein: 5 grams
• Fiber: 8 grams

Dish Characteristics:

• This dish is a healthy and flavorful side that showcases the best of autumn's root vegetables.
• The combination of sweet and savory flavors makes it ideal for American taste preferences.
• The dish is gluten-free and can be easily adapted to other dietary restrictions.

User Comments:

1. "This dish was a hit at my dinner party! The flavors were perfect, and the presentation was beautiful."
2. "I love how easy this recipe is to make, yet it still manages to impress. The roasted vegetables were delicious."
3. "This is a great way to introduce my family to new flavors. They loved the combination of sweet and savory in every bite."

Special Precautions and Tips:

• Make sure to cut the vegetables into similar-sized pieces to ensure even cooking.
• Adjust the seasoning according to your taste preference.
• If you want to add more depth of flavor, you can experiment with different herbs or spices like rosemary or thyme.