Description
A delicious mix of roasted sweet potatoes, carrots, and red onion seasoned with fresh oregano and spices.
Ingredients
Scale
- 2 Tablespoons avocado or olive oil
- 2 Tablespoons fresh oregano (chopped)
- 2 medium sweet potatoes (chopped into chunks)
- 1 pound carrots or parsnips (peeled and cut into ¾ inch thick rounds (about 4 cups))
- 1 medium red onion (peeled and cut into ½ inch thick wedges)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Add the oil and oregano to a large bowl and whisk to combine.
- Add sweet potatoes, carrots (or parsnips) and onion to the bowl. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper.
- Spread veggies onto the prepared baking sheet. Make sure they are in one layer so they roast instead of steam.
- Roast veggies until tender, about 50 minutes, tossing halfway.
- This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.
Notes
- This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg