Ingredients and Weight:
- Sweet potatoes (4 medium), peeled and cut into 1-inch cubes: 2 lbs
- Rainbow carrots (1 lb), peeled and cut into 1-inch pieces
- Brussels sprouts (1 lb), trimmed and halved
- Parsnips (1 lb), peeled and cut into 1-inch pieces
- Olive oil: 1/4 cup
- Garlic (4 cloves), minced
- Fresh thyme (1 tbsp), chopped
- Salt and black pepper to taste
Preparation Time: 20 minutes
Cooking Time: 1 hour
Difficulty Level: 2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all vegetables, olive oil, garlic, thyme, salt, and pepper. Toss to coat well.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 45-60 minutes, or until tender and slightly caramelized.
Nutritional Information:
- Calories: 200 per serving
- Carbohydrates: 40g
- Protein: 5g
- Fat: 10g
- Fiber: 5g
Dish Characteristics:
- Vibrantly colored and visually appealing
- Sweet and savory flavors with earthy undertones
- Tender and caramelized vegetables
- Perfect for a festive holiday meal or a comforting side dish
User Comments:
- "These vegetables were so flavorful and easy to make. They were the perfect addition to our Thanksgiving dinner." - Anna
- "I love how the sweet potatoes add a touch of sweetness to the dish. It's a great way to get your kids to eat their veggies." - Sarah
- "This dish is always a hit at my family gatherings. It's so versatile and pairs well with any main course." - John
Special Precautions and Tips:
- For a crispier finish, roast the vegetables for longer (up to 75 minutes).
- If your vegetables are starting to burn, cover them with aluminum foil.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
