Roasted root vegetables are a colorful mix of hearty veggies like carrots, potatoes, and sweet potatoes, all tossed in olive oil and herbs. They get nice and crispy while staying sweet and tender!
These tasty veggies are super easy to make! Just chop them up, season, and roast until golden. My favorite part is the sweet smell that fills the kitchen—who can resist that? 😊
Key Ingredients & Substitutions
Carrots: These add a lovely sweetness and color. You can swap them with parsnips for a different flavor or use other root veggies like sweet potatoes if you prefer.
Beets: Regular and golden beets offer a sweet earthiness. If you can’t find beets, consider using turnips or even sweet potatoes. They’re not the same, but will roast up nicely!
Onion: A large onion adds taste and sweetness. Red onion can be a great substitute if you want a milder flavor. Green onions may also work but will change the taste slightly.
Olive Oil: This helps in roasting and adds flavor. Feel free to use avocado oil or melted coconut oil as a substitute for a different taste.
How Do I Get Evenly Roasted Vegetables?
To ensure that your root vegetables roast evenly, cut them into similar sizes. This way, they’ll cook at the same rate. Make sure to space them out on the baking sheet so they aren’t crowded, which helps them get crispy rather than soggy.
- Preheat the oven properly before putting in the vegetables. This ensures they start cooking immediately.
- Toss the vegetables in oil and seasonings thoroughly to ensure every piece is coated evenly.
- Check on them midway and give them a good stir or flip to promote even browning.
By following these tips, you’ll have perfectly roasted root veggies every time, bursting with flavor!
Roasted Root Vegetables
Ingredients You’ll Need:
- 3 large carrots, peeled and cut into sticks
- 2 medium parsnips, peeled and cut into chunks
- 2 medium beets, peeled and cut into chunks
- 2 medium golden beets, peeled and cut into chunks
- 1 large onion, peeled and quartered
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh rosemary and sage sprigs for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 35-45 minutes to roast. In total, you’re looking at around 1 hour! Perfect for a cozy weeknight dinner or a special gathering.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure your vegetables roast evenly and get that nice golden-brown color!
2. Prepare the Vegetables:
Peel and cut the carrots, parsnips, beets, golden beets, and onion into similar-sized chunks. This helps them cook at the same rate, giving you perfectly roasted veggies.
3. Combine it All:
In a large mixing bowl, toss all the chopped vegetables together. Drizzle with the olive oil and sprinkle in the dried thyme and rosemary. Add a pinch of salt and pepper, then mix everything well until the vegetables are evenly coated.
4. Roast the Vegetables:
Spread the mixed vegetables out onto a large baking sheet in a single layer. This will help them roast rather than steam. Place them in the preheated oven and roast for about 35-45 minutes. Be sure to turn them once or twice during this time for even browning!
5. Add Fresh Herbs:
For the final 5 minutes of roasting, sprinkle fresh rosemary and sage sprigs on top. This will add an amazing aroma and fresh flavor to your dish.
6. Serve and Enjoy:
Once the vegetables are tender and caramelized, carefully remove them from the oven. Transfer to a serving dish and enjoy your warm, earthy, and flavorful roasted root vegetables!
These veggies are not only a delightful side dish but also a hearty addition to salads or grain bowls. Enjoy your delicious creation!
Can I Use Different Vegetables in This Recipe?
Absolutely! You can customize the vegetable mix based on what you have or prefer. Consider adding sweet potatoes, turnips, or even squash for variety. Just make sure to cut them into similar sizes for even cooking!
How Can I Make This Recipe Vegan?
This recipe is already vegan! Just ensure you use olive oil and not any animal-based products. It’s perfect as it is!
Can I Make These Roasted Vegetables Ahead of Time?
Yes, you can! Roast the vegetables and let them cool, then store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving for the best flavor!
What Should I Serve with Roasted Root Vegetables?
These roasted root vegetables pair wonderfully with a variety of dishes! Serve them alongside roasted meats, in salads, or as a hearty addition to grain bowls. They also make a great side for holiday meals!
