This roasted root vegetables recipe makes a healthy, colorful side dish. It's easy to prepare and produces a heartwarming melody of Fall flavors.
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
- 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.
Roast for 45 minutes until tender and slightly caramelized.
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.
Tip
If you are using dried herbs instead of fresh herbs, reduce your quantity to 1 teaspoon dried herbs versus 1 tablespoon fresh herbs.
Recipe
Roasted Root Vegetables
Equipment
- 1 baking tray
Ingredients
- 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
- 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 parsnip, carrot, sweet potato and beetroot into 1-inch pieces. Slice the shallots into quarter.
- 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.
- Roast for 45 minutes until tender and slightly caramelized.
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