Golden edges, cozy flavor & no alcohol
These Roasted Root Vegetables are colorful, caramelized, and bursting with cozy flavor the perfect side dish for holidays, weeknight dinners, or any time you want something warm and wholesome. this Emma’s Cake Studio version keeps things fresh, simple, and naturally delicious. A mix of carrots, parsnips, potatoes, and sweet potatoes roasts beautifully with olive oil, herbs, and a touch of sweetness, creating golden edges and deep caramelized flavor. This recipe is effortless, customizable, and absolutely foolproof plus, it pairs perfectly with chicken, turkey, beef, seafood, or a vegetarian feast. Warm, colorful, and comforting, it’s a must-make all season long!
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients List
Vegetables
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 sweet potato, cubed
- 1 russet potato, cubed
- 1 red onion, sliced
- 1 tablespoon fresh rosemary or thyme
Seasoning
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt & pepper to taste
Kitchen Tools You’ll Need
No fancy tools just the basics:
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Mixing bowl
- Spatula
Step-by-Step Beginner-Friendly Instructions
- Prep the veggies:
Chop all vegetables into even bite-sized pieces for perfect roasting. - Season:
In a bowl, toss vegetables with olive oil, honey, garlic powder, paprika, salt, and pepper. - Spread out:
Arrange in a single layer on a parchment-lined baking sheet. - Roast:
Bake at 425°F (220°C) for 30–35 minutes, flipping halfway for even browning. - Finish:
Sprinkle with fresh herbs and serve warm.
Pro Tips
- Cut everything evenly for even caramelization.
- Add beets for deeper color (roast separately if you want to avoid color bleeding).
- Make it sweeter: Add a splash of maple syrup.
- Make ahead: Roast and reheat at 400°F (200°C) for 8 minutes.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | 180 | 2g | 28g | 7g | 4g | 9g |