Roasted root vegetables are a tasty mix of carrots, potatoes, and sweet potatoes, all baked until golden and crispy. They make a colorful and healthy side dish!
I love how easy it is to toss them on a sheet pan and roast away. The smell fills the kitchen, and who can resist a crunchy veggie? Perfect for cozy dinners! 🥕
Key Ingredients & Substitutions
Carrots: Fresh, sweet carrots are perfect for roasting. If you can’t find them, use rainbow carrots for a fun color mix. Baby carrots can also work, just cut them in halves or quarters for even cooking.
Parsnips: Parsnips add a unique sweetness. If you’re looking for a substitute, try turnips for a slightly different but still delicious flavor.
Sweet Potatoes: They’re a must for their sweetness! You could swap them with regular potatoes, but note they won’t have the same sweetness. Yams or butternut squash are other tasty alternatives.
Beets: Beets give beautiful color, but if you want to skip them, try adding more sweet potatoes or carrots for balance.
Herbs: Fresh herbs really boost the flavor. If you don’t have fresh rosemary or sage, dried versions will still work. You can also use Italian seasoning or thyme instead.
What’s the Best Way to Cut Vegetables for Roasting?
Cutting vegetables to the right size is key for even cooking. Aim for similar thickness so everything cooks at the same pace. Here’s a simple guide:
- Carrots: Cut into thick sticks, about 1/2 inch wide.
- Parsnips: Chunk them roughly the same as carrots for consistency.
- Sweet Potatoes: Diced into 1-inch cubes will roast well.
- Beets: Dice them into similar-sized pieces to match the sweet potatoes, but keep them a bit larger since they take longer to cook.
- Onions: Wedges work best; they’ll soften and sweeten nicely.
Don’t forget to ensure all pieces are similar size for even roasting, which means no mushy or undercooked bits! Happy roasting!
Roasted Root Vegetables
Ingredients You’ll Need:
Vegetables:
- 3 large carrots, peeled and cut into thick sticks
- 2 medium parsnips, peeled and cut into chunks
- 1 large sweet potato, peeled and diced
- 2 medium beets, peeled and diced
- 1 large onion, cut into wedges
- 4 cloves garlic, peeled and left whole
Seasoning:
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary sprigs
- 1 tablespoon fresh sage leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep the vegetables and approximately 40-50 minutes to roast in the oven. So, in total, you’ll need around 1 hour to 1 hour and 15 minutes. It’s a wonderful dish to set and forget while you work on the rest of your meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready! Preheat it to 400°F (200°C). This temperature is perfect for roasting and will help get those delicious caramelized edges on your vegetables.
2. Prepare the Vegetables:
Now, let’s get chopping! Fill your cutting board with the carrots, parsnips, sweet potato, beets, onion, and garlic. Make sure you cut them into similar sizes—thick sticks for carrots, chunks for parsnips, and bite-sized pieces for sweet potatoes and beets. This ensures they all cook evenly.
3. Mix Everything Together:
In a large bowl, combine all your prepared vegetables. Drizzle the olive oil over them. Then, add the rosemary, sage, and thyme. Season generously with salt and pepper. Use your hands or a big spoon to toss everything together until the veggies are well coated.
4. Arrange on a Baking Sheet:
Grab a large baking sheet or roasting pan and spread your vegetable mixture in a single layer. This is crucial for even roasting—no one likes soggy veggies!
5. Roast the Vegetables:
Pop the baking sheet into the oven and roast the vegetables for about 40-50 minutes. It’s a good idea to give them a toss halfway through the cooking time, so they brown nicely on all sides. They’re ready when they’re tender and caramelized. You can poke them with a fork to check doneness!
6. Final Touches:
If you see any herb sprigs left, feel free to remove them before serving. You can also adjust seasoning to your taste at this point. Then, serve warm alongside your favorite main dish!
This dish truly highlights the natural sweetness and earthy flavors of root vegetables, bringing warmth and comfort to your table. Enjoy every bite!
Can I Use Different Vegetables?
Absolutely! Feel free to mix and match with your favorite root vegetables. Turnips, rutabagas, sweet onions, or even potatoes can be great substitutes—just ensure they are cut to similar sizes for even roasting.
What Can I Serve with Roasted Root Vegetables?
This dish pairs wonderfully with roasted meats, grilled fish, or as part of a vegetarian spread. You could also serve it over quinoa or alongside a fresh salad for a complete meal.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven for a few minutes at 350°F (175°C) or in the microwave until warmed through.
Can I Make This Recipe in Advance?
Yes, you can prep the vegetables and toss them with oil and seasonings a few hours in advance. Just cover them and keep them in the fridge until you’re ready to roast. If you want to prep further ahead, cut and store the veggies in an airtight container with a damp paper towel to keep them fresh!
