Roasted Root Vegetables

Roasted Vegetables
Yasmin Fahr


  • 10-12 fingerling or small potatoes, washed and sliced into ½-inch rounds
  • 1 bunch of fresh carrots, peeled
  • 1 bunch parnsips, peeled
  • 1 large red onion, sliced thinly
  • Roughly 1 pound of Brussels sprouts, ends trimmed, and sliced in half lengthwise
  • 4-5 large sweet potatoes, sliced into ½-inch rounds
  • 2 sprigs fresh rosemary, roughly chopped
  • Extra-virgin olive oil
  • Good-quality sea salt
  • Freshly ground black pepper
  • Pinch (or two) of red chile flakes (optional)

The combination of vegetables become silky, soft and utterly delicious when roasted. The optional chile flakes add a little kick, but feel free to leave them out if you want something more subtle. This dish goes wonderfully with any roast, fish or just on it's own.


Preheat the oven to 400 degrees. In a large foil-lined baking sheet or pan, combine all of the ingredients in the pan and combine well. Cover with alumninum foil (If you need to use two pans, then place one on the middle rack and one on the bottom, switching their positions halfway through cooking.)

Cook in the middle rack of the oven for about 40-45 minutes, stirring occasionally, until the vegetables are tender and soft. If you think they are cooking too quickly, then you can lower the heat a little.


Calories per serving:

298 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 31g 47%
  • Carbs 353g 118%
  • Saturated 5g 24%
  • Fiber 67g 268%
  • Sugars 67g
  • Monounsaturated 20g
  • Polyunsaturated 4g
  • Protein 45g 91%
  • Sodium 4,514mg 188%
  • Calcium 666mg 67%
  • Magnesium 506mg 126%
  • Potassium 8,334mg 238%
  • Iron 18mg 101%
  • Zinc 7mg 48%
  • Phosphorus 1,199mg 171%
  • Vitamin A 8,084µg 898%
  • Vitamin C 564mg 940%
  • Thiamin (B1) 2mg 135%
  • Riboflavin (B2) 1mg 77%
  • Niacin (B3) 18mg 89%
  • Vitamin B6 5mg 257%
  • Folic Acid (B9) 562µg 140%
  • Vitamin E 12mg 60%
  • Vitamin K 886µg 1,107%
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