Roasted Root Vegetables Recipe

Introduction

Roasted Root Vegetables are a delicious and nutritious side dish that highlights the natural sweetness and earthy flavors of seasonal vegetables. This easy recipe is versatile and can be customized with your favorite root veggies and herbs, making it a perfect complement to any meal.

Ingredients

• 2 cups carrots (peeled and cut into sticks or rounds)
• 2 cups parsnips (peeled and cut into sticks or rounds)
• 1 cup sweet potatoes (peeled and cubed)
• 1 cup potatoes (peeled and cubed, optional)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme (or fresh thyme)
• 1 teaspoon garlic powder (optional)
• Salt and pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Peel and cut the carrots, parsnips, sweet potatoes, and potatoes (if using) into uniform pieces to ensure even cooking.
2. Step 2: In a large bowl, combine the cut vegetables. Drizzle with olive oil and sprinkle with dried thyme, garlic powder (if using), salt, and pepper. Toss until all pieces are evenly coated.
3. Step 3: Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper for easy cleanup. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
4. Step 4: Remove from the oven and let cool slightly. Garnish with fresh herbs like parsley or additional thyme if desired. Serve warm as a side dish.

Tips & Variations

• Try other root vegetables such as beets, turnips, or rutabagas for different flavors and colors.
• Experiment with herbs like rosemary, oregano, or dill to vary the flavor profile.
• For a touch of sweetness, drizzle honey or maple syrup over the vegetables before roasting.

Storage

Store leftover roasted root vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen root vegetables for this recipe?

Fresh vegetables are best for roasting to achieve a crispy texture, but if using frozen, thaw and pat them dry before roasting to reduce excess moisture.

How do I ensure the vegetables cook evenly?

Cut all vegetables into similar-sized pieces and spread them in a single layer on the baking sheet. Stirring halfway through cooking helps promote even roasting.

Roasted Root Vegetables Recipe

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★★★★★

4.8 from 115 reviews

• Author: Julian
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Roasted Root Vegetables is a simple, flavorful side dish that highlights the natural sweetness and earthiness of seasonal root vegetables. This recipe uses carrots, parsnips, sweet potatoes, and optional potatoes, tossed with olive oil and herbs, then roasted until tender and golden brown. Perfect as a nutritious accompaniment to a variety of main courses, and easily customizable with your choice of root vegetables and seasonings.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 cups carrots (peeled and cut into sticks or rounds)
• 2 cups parsnips (peeled and cut into sticks or rounds)
• 1 cup sweet potatoes (peeled and cubed)
• 1 cup potatoes (peeled and cubed, optional)

Seasonings & Oil

• 2 tablespoons olive oil
• 1 teaspoon dried thyme (or fresh thyme)
• 1 teaspoon garlic powder (optional)
• Salt and pepper (to taste)

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Instructions

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Peel and cut the carrots, parsnips, sweet potatoes, and potatoes (if using) into uniform sticks, rounds, or cubes to ensure even cooking.
2. Season the Vegetables: In a large bowl, combine the cut vegetables. Drizzle with olive oil, then sprinkle with dried thyme, garlic powder if using, salt, and pepper. Toss thoroughly to coat all pieces evenly with oil and seasonings.
3. Roast the Vegetables: Spread the seasoned vegetables evenly in a single layer on a large baking sheet lined with parchment paper for easy cleanup. Place in the preheated oven and roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and develop a golden-brown color.
4. Serve: Remove the roasted vegetables from the oven and let them cool slightly. Optionally, garnish with fresh herbs like parsley or additional thyme. Serve warm as a delicious, nutritious side dish to complement your favorite main courses.

Notes

• Try swapping or adding other root vegetables like beets, turnips, or rutabagas for different flavors and colors.
• Experiment with herbs such as rosemary, oregano, or dill for varied flavor profiles.
• For a touch of natural sweetness, drizzle honey or maple syrup over the vegetables before roasting.
• Ensure vegetables are cut into uniform sizes for even roasting and consistent texture.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: roasted root vegetables, side dish, carrots, parsnips, sweet potatoes, easy vegetable recipe, healthy roasting, oven roasted vegetables