Roasted Root Vegetables with Chestnuts

Chestnuts have long warmed winter tables across the Mediterranean, lending sweet, nutty depth to humble harvest fare. This sheet-pan roast browns carrots, parsnips, and sweet potato with rosemary, garlic, and a bright lemon finish.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 320 cal
• 5g protein
• 48g carbs
• 13g fat
• 3g fiber

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Ingredients

• 3 medium carrots
• 2 medium parsnips
• 1 large sweet potato
• 1.5 cups peeled roasted chestnuts
• 1 medium red onion
• 3 fresh rosemary sprigs
• 4 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 3 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Peel the carrots, parsnips, and sweet potato. Cut everything into roughly 1-inch chunks so they cook evenly.
3. 3Cut the red onion into thick wedges through the root so the layers stay intact. Smash the garlic cloves and leave them in their skins for roasting.
4. 4Toss the root vegetables, onion wedges, and garlic on the sheet pan with olive oil, salt, pepper, and the rosemary sprigs until evenly coated. Spread into a single layer.
5. 5Roast 20 minutes, then remove the pan and scatter the chestnuts evenly among the vegetables. Toss gently once.
6. 6Return to the oven and roast another 15 to 18 minutes until the vegetables are tender and caramelized at the edges and the chestnuts are lightly toasted.
7. 7Remove the rosemary stems and squeeze the roasted garlic from its skins back onto the pan.
8. 8Drizzle with lemon juice and toss everything together so the bright acid lifts the natural sweetness.
9. 9Taste and adjust salt if needed. Sprinkle generously with chopped parsley.
10. 10Serve hot as a hearty main with crusty bread or a simple green salad on the side to keep the focus on the roasted chestnuts and roots.