Sheet-Pan Roasted Root Vegetables

Name: Sheet-Pan Roasted Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 300 g carrots; 300 g parsnips; 300 g beetroot; 300 g potatoes; 40 ml olive oil; 10 g fresh rosemary; 20 g maple syrup; 1 pinch salt

Colorful root vegetables roasted until golden with rosemary and a touch of maple syrup. The flexible autumn side for roasts, bowls and grills..

⏱

Cook time

55 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

224 kcal

Calories

4 g

Protein

8 g

Fat

34 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.25 · ~€0.30/serving

🛒

Instructions

1
Heat the oven to 200 degrees. Peel the root vegetables and cut them into evenly sized, bite-sized pieces.
2
Toss the vegetables with olive oil, chopped rosemary and salt on a baking tray and spread them out evenly.
3
Roast in the oven, turning once halfway through, until the edges are golden and caramelized.
4
Drizzle with maple syrup for the final minutes so a glossy glaze forms, then serve hot.