Root Vegetable Recipe
Roasted root vegetables are a colorful, comforting side dish that showcases the natural sweetness and earthy flavors of fall and winter produce. This easy recipe is ideal for holiday dinners, cozy weeknight meals, or even meal prep for the week. I love making a big batch on Sunday, so I have delicious veggies ready to pair with meals throughout the week.
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Servings: 6 servings
Equipment
- 1 large rimmed baking sheet
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 6 medium parsnips peeled
- 6 medium carrots peeled
- 4 medium sweet potatoes scrubbed
- 4 medium beetroots scrubbed
- 3 large shallots peeled
- 2 tablespoons good olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Peel and chop the parsnips, carrots, sweet potatoes, and beetroots into 1-inch pieces for even cooking. Slice shallots into quarters.6 medium parsnips, 6 medium carrots, 4 medium sweet potatoes, 4 medium beetroots, 3 large shallots
- In a large bowl or on the baking sheet, combine the vegetables, olive oil, fresh rosemary, salt, and pepper. Toss until evenly coated.2 tablespoons good olive oil, 1 tablespoon chopped fresh rosemary, 1 teaspoon fine sea salt, ½ teaspoon fresh ground pepper
- Spread the vegetables in a single layer, ensuring they don’t overlap.
- Bake for 40-50 minutes, flipping the vegetables halfway through, until they’re golden brown and fork-tender.
- Serve hot, warm, or at room temperature.
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Notes
- Avoid Overcrowding: Arrange vegetables in a single layer on the baking sheet to prevent them from steaming instead of roasting. Use multiple sheets if needed.
- Use a Hot Oven: Roast at a high temperature (425°F) for optimal caramelization. The hot oven helps to achieve crispy edges and tender centers.
- Refrigerator: Store leftover roasted veggies in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 375°F to regain crispiness.
- Freezer: Freeze roasted vegetables in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Reheat directly from frozen.
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