- Roasted Root Vegetables
Roasted Root Vegetables
Meal Tags: Dinner, Lunch, Side
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 2 red potatoes, diced
- 1 small rutabaga, peeled and diced
- 2 parsnips, peeled and diced
- 2 carrots, peeled and diced
- 1 red onion, cut into eighths
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp garlic powder
- 2 tsp dried thyme
- Salt and pepper to taste
Preheat the oven to 375°F.
In a large roasting pan, toss the vegetables with the olive oil, red wine vinegar, garlic powder, thyme, salt, and pepper.
Roast them until they are golden and cooked through, for approximately 45 minutes, tossing once or twice.
Serve immediately or store in the refrigerator for up to 5 days.