Roasted root vegetables are a warm and tasty dish made with colorful veggies like carrots, potatoes, and parsnips. They get all sweet and crispy in the oven!
I love to toss them with a bit of olive oil and some simple herbs. They make any meal feel special—even if it’s just me chowing down on them in my PJs! 😄
Key Ingredients & Substitutions
Carrots: Fresh carrots are sweet and nice in this dish. If you have baby carrots, you can use those as they roast beautifully too!
Beets: Beets add a lovely color. If you can’t find them, try sweet potatoes or even turnips for a different flavor.
Parsnips: These bring a unique sweetness to the mix. In a pinch, you can swap them for extra carrots or sweet potatoes.
Turnips/Rutabaga: Turnips are great but if they’re hard to find, just use rutabaga or even more of the other root veggies.
Onion: Onions enhance flavor; yellow onions are a good choice! Alternatively, shallots can work well too.
Herbs: Dried thyme and rosemary give flavor. If you prefer fresh herbs, feel free to use them straight from the garden!
How Do I Ensure My Vegetables Roast Evenly?
Roasting vegetables can be simple, but getting even cooking is key! Start by cutting all your veggies into similar sizes (about 1-inch pieces) to ensure they cook at the same rate. Here are some extra tips:
- Use a large baking sheet so there’s space between the pieces for proper airflow.
- Give them a good toss in oil and seasonings before spreading them out.
- Stir or shake the pan every 15 minutes while roasting to get all sides perfectly browned.
By following these tips, you’ll have beautifully roasted vegetables that are crispy on the edges and tender inside!
Roasted Root Vegetables
Ingredients You’ll Need:
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium beets, peeled and cut into 1-inch cubes
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 medium turnip or rutabaga, peeled and cut into 1-inch cubes
- 1 medium onion, peeled and quartered
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary (or fresh sprigs)
- 2-3 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 2 cloves garlic, smashed
How Much Time Will You Need?
This delightful dish will take you about 15 minutes to prepare, and then you’ll roast it in the oven for about 40-50 minutes. In total, you can expect around 1 hour to enjoy perfectly roasted root vegetables, making it a quick and rewarding side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This hot oven is key to getting those veggies nice and crispy.
2. Prepare Your Veggies:
Take all your root vegetables—the carrots, beets, parsnips, turnip or rutabaga, and onion. Peel them and cut them into 1-inch pieces. Keeping the sizes uniform helps them cook evenly.
3. Mix with Olive Oil:
In a large mixing bowl, add your cut vegetables along with onion quarters and smashed garlic (if you’re using it). Drizzle the olive oil over the top, then sprinkle in the thyme, rosemary, salt, and pepper. Get your hands in there and toss everything together so the veggies are well coated!
4. Spread Them Out:
Now, spread the seasoned veggies out evenly on a large baking sheet or roasting pan. Make sure they’re in a single layer—this allows them to roast nicely. Nestle the bay leaves among the veggies for added flavor.
5. Roast Away:
Place the pan in your preheated oven and roast for about 40-50 minutes. Every 15 minutes, give the veggies a stir or shake the pan to ensure they caramelize evenly.
6. Check for Doneness:
Your roasted root vegetables are ready when they’re tender in the middle and have beautiful brown, crispy edges. This is when they become extra sweet and delicious!
7. Serve and Enjoy:
Once they’re roasted to perfection, take them out of the oven, discard the bay leaves, and enjoy them warm as a hearty side dish that’s sure to please everyone at your table!
This simple roasted root vegetable recipe highlights the natural sweetness and earthy flavors of the veggies, enhanced with herbs for a cozy, rustic dish. Enjoy!
Can I Use Different Types of Root Vegetables?
Absolutely! You can substitute any of the vegetables with others you enjoy. Sweet potatoes, potatoes, or parsnips can work well. Just remember to cut them into equal sizes for even roasting!
How Do I Make This Recipe Vegan?
This recipe is already vegan-friendly with just vegetables, oil, and herbs! Simply skip the optional garlic if you prefer a milder flavor—though it’s a tasty addition!
Can I Prepare the Vegetables Ahead of Time?
Yes! You can chop the vegetables a few hours in advance. Just keep them covered in the fridge until you’re ready to toss them with oil and herbs right before roasting.
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. They make great additions to salads or grain bowls too!
