Roasted root vegetable medley

Roasted root vegetable medley recipe videos

Roasted root vegetable medley is a hearty, rustic dish made by tossing a mix of chopped root vegetables in oil and herbs, then roasting until caramelized and tender. Common ingredients include carrots, parsnips, potatoes, sweet potatoes, beets, and onions, often seasoned with rosemary, thyme, garlic, and a touch of balsamic or honey. While it has roots in European and North American farmhouse cooking, the practice of roasting seasonal roots is a global tradition found in many cuisines.

🍳 View the full Roasted root vegetable medley recipe →

🍽️ Nutrition at a glance

This dish is primarily a source of complex carbohydrates and dietary fiber, with moderate amounts of vitamins like A and C, and minerals such as potassium. Depending on the amount of oil used, it can be low to moderate in fat, and it is typically low in protein. A standard serving (about 1.5 cups) generally ranges from 200 to 300 calories.

Nutrition breakdown

Calories	180 kcal
Protein	3 g
Carbs	30 g
Fat	6 g
Fiber	7 g
Sugar	10 g
Sodium	300 mg
Potassium	500 mg
Vitamin A	450 mcg RAE
Vitamin C	20 mg
Vitamin K	15 mcg
Folate	60 mcg
Manganese	0.8 mg
Magnesium	35 mg
Iron	1.5 mg

Per 1 cup (200 g) · estimated, varies by recipe

💡 What's interesting

Culturally, roasting root vegetables is a celebration of seasonal harvest and simplicity, often associated with autumn and winter comfort food. Nutritionally, the cooking process can enhance the bioavailability of certain antioxidants, like beta-carotene in carrots and sweet potatoes, making them even more beneficial.