This Roasted Root Vegetables recipe is a brilliant blend of tender veggies! It is the ideal seasonal companion.
Here’s a great side dish that will make any fall or winter meal cozier: Roasted Vegetable Roots! The brilliant mixture of orange and purple tones alone warms your heart. Sauté the veggies with some rosemary and garlic and they come out tender and caramelized: and make your kitchen smell amazing! This side dish makes a great addition to any fall or winter dish when root vegetables are in season. You can reuse them for future meals too!
What are root vegetables?
Root vegetables are all vegetables that grow underground and are eaten as food. Some are technically onions and not roots, but they all fall into the same category when it comes to eating them! Popular root vegetables are:
- potatoes
- Sweet potatoes and yams
- carrots
- beets
- fennel
- onions
- parsnip
- beets
- Kohlrabi
- radish
How to Roast Root Vegetables: Tips!
This Roasted Root Vegetables recipe is a basic idea: you can use any type of root vegetables you like! There are a few principles for preparing good roast vegetables. Head to the recipe below for specific amounts, or check out these great ideas before you start:
- Fry on high heat. Preheat your oven to 450 degrees Fahrenheit. High heat makes the vegetables tender on the inside and caramelized on the outside.
- Season with herbs and spices. We love fresh rosemary (it smells great when frying) and garlic powder.
- If using beets, season them separately. Beets bleed a little when peeled and cut! Be careful when peeling (wear an apron). We like to season them in separate bowls so they don’t bleed onto the other veggies before roasting. They bleed a little when frying, but it’s good to season them separately.
- Fry until tender. This takes about 30-35 minutes depending on the size of the veggies.
Roast vegetables for a crowd
Preparing roasted root vegetables and want more than 4 servings? You can double this recipe for a crowd. However, note the following:
- Double this recipe and use two baking sheets. You want to leave space between the vegetables so they cook and don’t steam.
- The roasting time can be a little longer. With two vegetable pans there is more surface for cooking. It therefore takes a little longer until everything is perfectly tender.
More vegetable and spice ideas
You can use any type of root vegetable in this recipe! We went with carrots, sweet potatoes, and beets, but here are some other veggie ideas and other ways to flavor them:
- Red or yellow potatoes
- Small Rainbow Potatoes (often called potato mix)
- Yellow or red onion
- fennel
- parsnips or turnips
- salsify
- fresh herbs like sage or thyme
Reuse roasted root vegetables
You can serve this roasted root vegetable as a side dish – or make it into a meal! Create a cereal bowl with granola, protein, and gravy to use up leftovers. Here are some fun ideas:
More fried vegetables
When fall and winter come, we’ll repeat roasted vegetables! Here are the best roasted vegetables to try:
This Roasted Root Vegetables recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
This Roasted Root Vegetables recipe is a brilliant blend of tender veggies! It is the ideal seasonal companion.
- 8th carrots (1 pound)*
- 1 large sweet potato (1 A book)
- 8th small or 4 medium turnips (1 A book)
- ½ teaspoon garlic powder
- ½ tbsp chopped fresh rosemary
- 1½ tablespoons olive oil
- ¾ teaspoon kosher salt
- Finally lemon zest and freshly ground black pepper
- Preheat oven to 450°F.
- Wash and peel the carrots and cut into 1 cm pieces. Clean the sweet potatoes and cut into 1-inch pieces, leaving the skin on. Place carrots and sweet potatoes in a bowl. Peel the beets, cut into 2.5 cm pieces and place in a second bowl (be careful and wear an apron: beets bleed when peeling and cutting!).
- To the carrots and sweet potatoes, add 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, and 1 teaspoon chopped rosemary and stir. Season the bowl of beets with ½ tsp olive oil, ¼ tsp kosher salt, ¼ tsp garlic powder, and ½ tsp chopped rosemary. (Seasoning them separately will minimize bleeding from beets onto other veggies.)
- Line a baking sheet with parchment paper. Spread the two vegetable skins on the baking sheet and cook until tender and golden brown, about 30 to 35 minutes (no need to stir). Taste and add additional salt if desired. Serve immediately, garnishing with lemon zest and freshly ground black pepper if desired. (Preparation instructions: Fry vegetables until tender. Let stand at room temperature for a few hours or refrigerate until ready to serve. Reheat in a 350 degree oven until tender. Keep warm.)
Remarks
*Double for a crowd and use 2 baking sheets: Baking time may take slightly longer as there is more surface area in the oven. You can use any type of root vegetable in this recipe, including onions, parsnips, beets, or fennel.
- Category: garnish
- Method: roast meat
- Kitchen: American
- Diet: vegan
Keywords: Roasted Vegetable Roots
