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Roasted Root Vegetables Recipe

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Roasted Root Vegetables are a vibrant and hearty side dish featuring a mix of seasonal vegetables like carrots, parsnips, sweet potatoes, and beets. Roasted until caramelized and tender, they’re perfect for fall and winter meals.

Ingredients

  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 sweet potatoes, peeled and chopped
  • 2 beets, peeled and chopped
  • 2–3 tbsp olive oil
  • 1–2 tsp fresh rosemary or thyme (or 1/2 tsp dried)
  • Salt to taste
  • Black pepper to taste
  • 4–6 garlic cloves (optional, whole)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Peel and chop all vegetables into uniform, bite-sized pieces.
  3. In a large bowl, toss vegetables with olive oil, salt, pepper, and herbs until evenly coated.
  4. Spread vegetables in a single layer on a baking sheet lined with parchment paper.
  5. Roast for 35–45 minutes, flipping halfway through, until vegetables are tender and edges are golden brown.
  6. Optional: Add whole garlic cloves during the last 15 minutes for extra flavor.
  7. Remove from oven and serve warm as a side or main dish.

Notes

  • Don’t overcrowd the baking sheet to ensure crisp edges.
  • Mix and match other root vegetables like turnips or rutabaga.
  • Add a drizzle of balsamic vinegar or maple syrup before roasting for extra flavor.
  • Finish with fresh herbs or crumbled cheese after baking if desired.
  • Use parchment paper for easier cleanup.

Nutrition

Find it online: https://thefamilycooking.com/roasted-root-vegetables-recipe/