Root vegetables are a wintertime staple, and there’s no easier or healthier way to prepare them than by roasting them in the oven. This dish is so simple to make – just toss your veggies in olive oil and seasonings, then roast them in a hot oven until they’re tender and browned. No matter what else you’re serving, roasted root vegetables are a great addition to any meal. This simple side dish is the perfect addition for your holiday feast, it’s also great to accompany any weeknight dinner.
Why You’ll Love This Recipe
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Root Vegetables: This simple side dish uses winter root vegetables such as parsnips, carrots, red onion, and sweet potato. You can also add beets to add more color and flavor.Oil: Any oil can be used here. I use olive oil a lot, and that’s what I used in this recipe but avocado oil or coconut oil would are also great choices.Herbs: Fresh herbs work best here! I’m using rosemary, but you can also do thyme, or oregano. If dried herbs is all you have, be careful not too add too much as the flavor of dried herbs is intense compared to fresh herbs.Salt and Pepper: To season the vegetables and bring out the flavors!
How To Roast Root Vegetables
Recipe Tips
Dice the vegetables into even pieces so they cook evenly. I like to do ¾ of an inch pieces.If your vegetables are done before the 45 minutes, remove them from the oven. Every oven is different so keep an eye on them after the 30 minute mark. If you want to add other vegetables, make sure they are also root vegetables so they cook at the same rate.Add your favorite seasonings. I like to keep it simple with salt, pepper, and fresh herbs but you can also add garlic powder, Italian seasoning, or cajun seasoning.
Storing Tips
Leftover roasted vegetables can be stored in the fridge in an airtight container for up to 4 days. Roasted root vegetables are also freezer friendly and can be stored in a freezer safe bag or container for up to 3 months. To reheat, simply add the roasted vegetables to a baking dish and warm in a 350°F/180°C oven until heated through. You can also reheat in the microwave.
What To Serve With
If you’re cooking up a Thanksgiving feast, check out my easy roast turkey recipe, or this roast spatchcock turkey. If you’re not a fan of turkey, roast a chicken, cornish hens, or a full half side of salmon. For sides, make my classic sweet potato casserole, creamy green bean casserole, Crockpot mashed potatoes, or my favorite Boursin mashed potatoes. Don’t forget about dessert! Go for a classic pie such as sweet potato pie, pumpkin pie, or a pecan pie. Or make these fun turkey cupcakes! I hope that you like this recipe as much as I do! Roasted root vegetables are a simple and delicious way to enjoy vegetables. They are wonderful for a weeknight meal or a holiday feast. If you have any questions, please feel free to leave a comment below. © Little Sunny Kitchen
title: “Easy Roasted Root Vegetables” ShowToc: true date: “2024-11-03” author: “Eugene Torrez”
But there are definitely times when we are making something that requires a side dish. My Easy Top Round Roast Beef recipe has become a favorite in our house, but it needs a good healthy side dish recipe. These roasted root vegetables are the perfect solution. There are about a million things I love about this recipe. The first is the incredible flavor. Second, I love how quickly it comes together with just a few ingredients. Finally, it roasts at a really high temperature, so it is quick! There is no need to break out a measuring tape, but this is what you are going for to get the optimal tenderness in the final dish. Do your best, and if necessary check the tenderness at the end of the cook time and add more time if needed.
Carrots should be cut into 1/2-inch rounds. Sweet potatoes and parsnips should be cut into 1-inch cubes.
It is really important to add the balsamic vinegar at the very end of the recipe. If you add it at the beginning it will burn during cooking, and you will end up with a less pleasant taste. Add it in the last 10 minutes of roasting and you will have perfectly flavored veggies. If you do have leftovers, store them in an airtight container in your refrigerator for up to three days. Always use discretion with when it comes to leftovers.
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