Roasted Root Vegetables

I’ve included some videos below for those who prefer to watch rather than read.

Roasted root vegetables are a tasty and healthy side dish you can enjoy year-round. You can easily roast a mix of carrots, parsnips, beets, sweet potatoes, and other root veggies with just olive oil, salt, pepper, and herbs. This simple cooking method brings out their natural sweetness and creates crispy edges.

Roasting root vegetables is a great way to add color and nutrients to your meals. You can customize the mix based on what’s in season or what you like best. The leftovers also keep well, so you can make a big batch to eat throughout the week.

Exact Ingredients (Plus Possible Substitutes)

Here’s a list of common root vegetables for roasting:

Carrots
Parsnips
Sweet potatoes
Regular potatoes
Beets
Turnips
Rutabagas

Don’t have these? No problem! You can swap in other veggies like:

Butternut squash
Onions
Brussels sprouts
Cauliflower

For seasoning, grab these items:

Olive oil
Salt
Pepper
Garlic powder
Dried herbs (rosemary, thyme, or Italian seasoning)

Can’t find olive oil? Try avocado oil or melted butter instead. Fresh herbs work great too if you have them on hand.

Want to add some extra flavor? Try these tasty additions:

Balsamic vinegar
Maple syrup
Lemon juice
Dried cranberries

Remember, you can mix and match based on what’s in your kitchen. The key is to use vegetables that have similar cooking times so they all roast evenly.

Instructions

To roast root vegetables, start by preheating your oven to 425°F (220°C). This high heat helps create crispy edges and caramelized flavors.

Wash and peel your chosen root vegetables. Cut them into similar-sized pieces, about 1-inch chunks, so they cook evenly.

Place the cut vegetables in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Add fresh herbs like rosemary if you’d like. Toss everything together to coat the veggies well.

Spread the vegetables in a single layer on a baking sheet. Don’t overcrowd the pan, as this can lead to steaming instead of roasting.

Put the baking sheet in the preheated oven. Roast for 30-40 minutes, stirring once halfway through.

Your root vegetables are done when they’re tender when pierced with a fork and have golden-brown edges. Serve them hot as a tasty side dish to your main meal.

Tips, Tricks & Storing

Want to make the best roasted root veggies? Here are some handy tips:

Choose evenly sized pieces when cutting your vegetables. This helps them cook at the same rate.

Don’t overcrowd the pan. Give your veggies space to crisp up nicely.

Toss veggies with oil and seasonings in a bowl before spreading on the baking sheet. This ensures even coating.

For extra flavor, try adding herbs like rosemary or thyme. Garlic and onion are tasty additions too.

Roast at a high temperature (around 425°F) for that perfect crispy outside and tender inside.

To store leftovers, let them cool completely. Put them in an airtight container and keep in the fridge.

Your roasted veggies will stay fresh for 3-4 days. Reheat in the oven for best results.

Don’t wash root veggies before storing raw. Moisture can lead to mold growth.