Canadian

Roasted Root Vegetables

Name: Roasted Root Vegetables
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 lb carrots; 1 lb parsnips; 1 lb potatoes; 3 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Jenny @jenny_calgary

Roasted Root Vegetables is Canadian home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

45 min Medium Heart healthy Vegetarian Vegan Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

1 lb carrots
1 lb parsnips
1 lb potatoes
3 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Heat the oven to 425F.
Peel and chop the carrots, parsnips, and potatoes into similar-size chunks.
Toss with the olive oil, salt, and pepper on a sheet pan.
Roast until tender and lightly browned, about 35 minutes, turning once.
Serve hot.

Watch how to cook Roasted Root Vegetables

Someone making it start to finish, so you can see what the steps look like.

Classic Roasted Root Vegetables Play the video

Serve it with

A Canadian dinner is a plate rather than a single dish. These are the courses that normally sit beside Roasted Root Vegetables, read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Baked Mac and Cheese
  
  40 min
What it is eaten with
- Canadian Dinner Rolls
  
  12 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Roasted Root Vegetables carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Roasted Root Vegetables
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 320 kcal
Protein: 2 g
Carbs: 54 g
Fat: 11 g
Fiber: 9 g
Sugar: 4 g
Sodium: 290 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Roasted Root Vegetables takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.