Greek Roasted Root Vegetables
A vibrant and flavorful medley of roasted root vegetables seasoned with classic Greek herbs and spices. Perfect as a hearty side dish or a vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6
Ingredients
4 medium carrots, peeled and cut into 1-inch pieces
3 medium parsnips, peeled and cut into 1-inch pieces
3 medium red potatoes, cut into 1-inch chunks
2 medium beets, peeled and cut into 1-inch chunks
1 medium red onion, cut into wedges
4 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the carrots, parsnips, red potatoes, beets, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, ground cumin, sea salt, and black pepper until well combined.
Pour the olive oil mixture over the vegetables and toss thoroughly to ensure all pieces are evenly coated.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.
Roast the vegetables in the preheated oven for 40 to 45 minutes, stirring halfway through, until they are tender and golden brown on the edges.
Remove the vegetables from the oven and transfer them to a serving dish.
Sprinkle the chopped fresh parsley over the roasted vegetables and toss gently to combine.
Serve warm as a side dish or a vegetarian main course.