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    Home » Side Dish

    Roasted Root Vegetables

    Published: Nov 18, 2021 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    This roasted root vegetables recipe makes a healthy, colorful side dish. It's easy to prepare and produces a heartwarming melody of Fall flavors.

    roasted root vegetables in a white leaf-shaped dish with a blue napkin
    Jump to:
    • Why I love this recipe
    • Noteworthy Ingredients
    • Instructions
    • Substitutions
    • Storage
    • Tip

    Why I love this recipe

    Slow sheet pan oven roasted vegetables develop a unique texture while baking. The vegetables become sweet and caramelized while the the exterior is slightly crispy and the interior becomes soft and tender.

    Root vegetables are low in calories and fat, loaded with powerful antioxidants, and powered by fiber-rich carbohydrates. This fuels your body with the energy it needs.

    These oven roasted vegetables pair well as a side dish with my roasted turkey breast with garlic and herbs.

    Noteworthy Ingredients

    ingredients to make roasted root vegetables, sweet potatoes, beetroots, carrots, parsnips, olive oil, rosemary, shallots, salt and pepper
    • Root vegetables roast really well and develop a deep caramelized flavor with a slight crispness to the edges and a pillowy center.
    • Rosemary adds an earthy flavor boost to the vegetables.
    • A good olive oil is key to flavorful vegetables. I don't usually use extra virgin olive oil when roasting at high temperatures.

    Instructions

    Preheat oven to 425 °F. Line a large baking sheet with unbleached parchment paper. You may need two baking sheets depending on the size.

    Chop the parsnips, carrots, sweet potatoes and beetroots into 1-inch pieces. Cut the shallots into quarters.

    Toss all vegetables with olive oil, spread onto baking sheet, and sprinkle with rosemary, salt and pepper. Careful the vegetables don't overlap so they don't steam while roasting.

    carrots, beets, parnips, sweet potatoes, shallots on a baking tray ready to be tossed in olive oil and roasted

    Roast for 45 minutes until tender and slightly caramelized. 

    roasted assorted root vegetables on a baking tray with rosemary

    Substitutions

    • Root vegetables - feel free to add any root vegetables you have on hand. You can substitute onions, fennel, celeriac, potatoes or turnips in this roasted vegetables recipe.
    • Herbs - swap for a number of different herbs like oregano, basil, parsley, tarragon, cumin or allspice. Note that if you are using dried herbs instead of fresh reduce your measurement to 1 teaspoon of dried versus 1 tablespoon of fresh herbs.
    • Olive oil - swap for coconut oil, avocado oil, or ghee if you like a nice buttery flavor.

    Storage

    The oven roasted vegetables can be stored in an airtight container in the fridge for 3-4 days. These Fall vegetables will not freeze well.

    roasted carrots, parsnips, shallots, sweet potato with rosemary in a white dish

    Tip

    If you are using dried herbs instead of fresh herbs, reduce your quantity to 1 teaspoon dried herbs versus 1 tablespoon fresh herbs.

    Print
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    assorted roasted root vegetables in a white dish

    Roasted Root Vegetables


    • Author: Jacqui Wilson
    • Total Time: 55 min
    • Yield: 6-8 servings 1x
    • Diet: Vegan
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    Description

    This roasted root vegetables recipe makes a healthy, colorful side dish. It's easy to prepare and produces a heartwarming melody of Fall flavors. 


    Ingredients

    Scale
    • 4-6 medium parsnips, peeled (454 grams, 1 pound)
    • 4-6 medium carrots, peeled (454 grams, 1 pound)
    • 3-4 medium sweet potatoes, scrubbed(454 grams, 1 pound)
    • 3-4 medium beetroots, scrubbed (454 grams, 1 pound)
    • 3 large shallots, peeled (350 grams)
    • 2 tablespoons good olive oil
    • 1 tablespoon chopped fresh rosemary
    • 1 teaspoon fine sea salt
    • ½ teaspoon fresh ground pepper

    Instructions

    1. Preheat oven to 425 °F. Line a large baking sheet with unbleached parchment paper. You may need two baking sheets depending on the size.
    2. Chop the parsnip, carrot, sweet potato and beetroot into 1-inch pieces. Slice the shallots into quarter.
    3. Toss all vegetables with olive oil, spread onto baking sheet, and sprinkle with rosemary, salt and pepper. Careful the vegetables don't overlap so they don't steam while roasting.
    4. Roast for 45 minutes until tender and slightly caramelized. 

    Notes

    If you are using dried herbs instead of fresh herbs, reduce your quantity to 1 teaspoon dried herbs versus 1 tablespoon fresh herbs.

    The oven roasted vegetables can be stored in an airtight container in the fridge for 3-4 days. These Fall vegetables will not freeze well. 

    • Prep Time: 10 min
    • Cook Time: 40-45 min
    • Category: side dish
    • Method: roasted
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cup
    • Calories: 203
    • Sugar: 15.1 g
    • Sodium: 320.8 mg
    • Fat: 4.1 g
    • Saturated Fat: 0.6 g
    • Trans Fat: 0 g
    • Carbohydrates: 40.3 g
    • Fiber: 9.3 g
    • Protein: 4.2 g
    • Cholesterol: 0 mg

    Keywords: how to roast vegetables, oven roasted vegetables, sheet pan roasted vegetables, roasted root vegetables, roast vegetables

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    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

    Learn more about me →

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