Roasted Root Vegetables
55 min
|
easy
|
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 35 min | 55 min |
Introduction
These roasted root vegetables come out caramelized on the edges, tender inside, and packed with cozy fall flavor.
Butternut squash, sweet potatoes, Yukon Golds, carrots, and parsnips roast together for an easy, colorful side dish.
It is perfect for weeknight dinners, holiday tables, or any meal that needs a simple, hands-off veggie boost.
Ingredients (4 servings)
Ingredients:
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How to Make Roasted Root Vegetables
-
Preheat the oven and pan
Preheat your oven to 425°F, and place a large rimmed sheet pan inside to heat.
A hot pan helps the vegetables start browning faster and prevents sticking.
-
Prep and cut the vegetables
Peel and dice the butternut squash and sweet potatoes into similar bite-size pieces.
Dice the Yukon Gold potatoes, and peel and chop the carrots and parsnips to match their size.
Cut the red onion into chunky wedges or large pieces so it roasts without burning.
-
Season the vegetables
Add all the prepared vegetables to a large mixing bowl.
Drizzle with the olive oil, then sprinkle on the salt, black pepper, dried thyme, and Italian seasoning.
Toss well until every piece is lightly coated with oil and seasonings, using your hands or a large spoon.
-
Arrange on the hot sheet pan
Carefully remove the hot sheet pan from the oven, using oven mitts.
Spread the seasoned vegetables in a single layer on the pan, leaving a little space between pieces.
A crowded pan will steam the vegetables instead of giving them crisp, browned edges.
-
Roast until tender and caramelized
Return the pan to the oven and roast for 20 to 25 minutes.
Stir and flip the vegetables with a spatula, then spread them back into a single layer.
Roast for another 10 to 15 minutes, until the vegetables are tender and deeply golden on the edges.
-
Taste and serve
Taste a piece and add a pinch more salt or pepper if needed.
Serve the roasted root vegetables hot as a side dish, or cool for meal prep boxes.
Substitutions
- Olive oil -> Avocado oil
- Use avocado oil instead of olive oil for a higher smoke point and very neutral flavor that lets the vegetables shine.
- Yukon Gold potatoes -> Red potatoes
- Swap Yukon Gold potatoes for red potatoes to keep a creamy texture with skins that roast up thin and tender.
- Italian seasoning -> Herbes de Provence
- Replace Italian seasoning with herbes de Provence for a slightly floral, French-style twist that pairs beautifully with roasted roots.
Tips
- Keep the pieces the same size
- Cut all vegetables into roughly the same size so they cook at the same rate and finish tender together.
- Use a large sheet pan
- Choose a large sheet pan so the vegetables can roast in a single layer without piling up and steaming.
- Rotate the pan for even browning
- If your oven has hot spots, rotate the pan front to back when you stir the vegetables halfway through roasting.
- Do not skimp on oil
- Use enough oil to lightly coat every piece, which encourages browning and keeps the edges from drying out.
- Try convection if you have it
- Use the convection setting at the same temperature for slightly faster cooking and extra crisp, caramelized edges.
Nutrition Facts *
| Energy | 262 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 7 | g |
| Carbohydrates | 48 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my roasted vegetables come out soft instead of crisp?
- Soft vegetables usually mean the pan was crowded or the oven was not fully preheated. Use a large sheet pan and give the vegetables space between pieces. Always start with a thoroughly preheated oven and hot pan.
- Some vegetables cooked faster than others, what went wrong?
- Different sizes or shapes can cook at different speeds. Try to cut everything into similar size pieces, especially the carrots and parsnips. You can also cut firmer vegetables slightly smaller and softer ones slightly larger.
- Can I make these roasted vegetables ahead of time?
- Yes, they reheat well for up to four days in the refrigerator. Reheat on a hot sheet pan in a 400°F oven until warmed and re-crisped. Avoid microwaving if possible, since it softens the edges.
- Can I use frozen vegetables for this recipe?
- Frozen vegetables will roast, but they release more water and do not brown as nicely. If you use them, roast from frozen on a very hot pan. Expect a softer texture and fewer crisp edges.
- How do I keep the onions from burning?
- Cut the red onion into larger chunks so it cooks more slowly. Tuck some onion pieces under potatoes or squash pieces on the pan. If your onions brown too quickly, stir them toward the center of the pan.
Serving Suggestions
This tray of roasted root vegetables fits right beside roast chicken, grilled sausages, or a simple pot of lentils for dinner.
For extra flair, finish with chopped fresh parsley and a drizzle of balsamic glaze, which adds brightness and a sweet tangy contrast.
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