Roasted Root Vegetables
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Roasted Root Vegetables are a great and simple recipe for a delicious side dish all year long!
Use your favorite root vegetables or try out my preferred suggestions, and with just a little bit of olive oil and a sprinkle of seasoning, you’ll have a comforting dish for any time of year!
This dish is perfect to serve alongside a steak, roasted chicken or even a perfectly roasted Pork Tenderloin!
How to Make Roasted Root Vegetables
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How to Roast Root Vegetables
I love eating roasted veggies all year around and often make roasted Brussels Sprouts as a side dish.
This Roasted Root Vegetables is a simple to make, nutrient-packed side dish that goes well with just about anything, and with so many root vegetable options it’s hard to get tired of them!
Today I’ll be showing you how I prepare my roasted root vegetables using potatoes, sweet potatoes, red onion, and parsnips, but you can certainly substitute or add in your own favorites (carrots, turnips, and beets are all popular choices!).
While many root vegetables are quintessential Fall favorites, my family loves serving this side dish all year round at parties, potlucks, and cookouts. They’re always a hit whether served alongside hearty, cozy, winter dishes (we actually ate them for dinner alongside potato soup the other day… big potato fans here!) or paper plates full of deviled eggs and corn on the cob!
What vegetables are good for oven roasting?
Potatoes, sweet potatoes (or yams), carrots, parsnips, turnips, onions, and beets are all great root vegetables for oven roasting. It’s very important that you cut your vegetables to approximately the same size so that they cook evenly, otherwise some pieces will be raw in the center while others will be burnt.
If you’re adding in other vegetables that cook quicker (such as bell peppers) they’re best added later.
How long to roast root vegetables in the oven?
This will vary depending on the size of your vegetables, but for this recipe (with vegetables cut to 1 ½” pieces and spread evenly over a baking sheet), they will take approximately 40-50 minutes to roast and cook on 400F. You will be able to tell that your vegetables are finished cooking if they are tender and soft inside when pierced with a fork.
Are roasted vegetables good reheated?
Absolutely! These roasted root vegetables make great leftovers heated in either the microwave or in the oven. You can also use any leftovers to make a roasted root vegetable salad. Simply place in a bowl and toss with your favorite dressing (or chop and add to a green salad).
Toss your preferred root vegetables with some olive oil and seasoning (we’re using freshly minced garlic, salt, freshly cracked pepper, and rosemary) and spread them evenly onto a baking sheet (try not to overcrowd the vegetables — use a second sheet if needed). Bake your vegetables on 400F for about 45 minutes. Be sure to turn the vegetables halfway through roasting so that they cook evenly. Serve warm.
- 3 lbs assorted root vegetables chopped into 1 1/2” pieces
- 1 large red onion chopped into 1 ½” pieces
- 4 cloves garlic minced
- 3 Tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- Freshly cracked pepper to taste
Preheat oven to 400F and line a cookie sheet with parchment paper. Set aside.
Combine all vegetables, onion, and minced garlic in a large bowl.
Add olive oil, kosher salt, rosemary, and ground pepper.
Stir well until all vegetables are coated (I find that it’s easiest to use my hands to toss the vegetables).
Spread evenly over prepared cookie sheet.
Bake on 400F for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
Vegetables are finished roasting once they are tender when pierced with a fork.
I used even amounts of sweet potatoes, yukon potatoes, and parsnips. Carrots, turnips, and beets would also work.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)