Roasted Root Vegetables
1 h
|
easy
|
clean eating,
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
These roasted root vegetables deliver caramelized edges, tender centers, and bold seasoning from thyme and Italian herbs, so there are zero bland bites on my watch.
Perfect for weeknights or the holiday table, they pair with anything from roast chicken to salmon, and leftovers upgrade salads, grain bowls, breakfast eggs, or a quick blended soup.
Ingredients (6 servings)
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Ingredients:
- 2 cups butternut squash, peeled, diced butternut squash 0.91 lb
- 2 cups sweet potatoes, peeled, diced sweet potatoes 0.62 lb
- 1½ cups Yukon Gold potatoes, diced Yukon Gold potatoes 0.55 lb
- 1 cup carrots, peeled, chopped carrots 0.23 lb
- 1 cup parsnips, peeled, chopped parsnips 0.31 lb
- 1 medium red onion, cut into chunks red onion 1 ct medium
- 2 Tbsp olive oil olive oil
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp dried thyme dried thyme 0.02 oz
- 1 tsp Italian seasoning Italian seasoning 0.05 oz
How to Make Roasted Root Vegetables
-
Heat the oven and the pans
Set the oven to 425 F and place one or two rimmed sheet pans inside to preheat.
Hot pans jump-start browning so you get crisp edges instead of steamed, soft vegetables.
-
Cut everything to cook evenly
Peel and dice the butternut squash and sweet potatoes into 3/4 inch pieces, and cut the Yukon Golds to the same size.
Cut the carrots and parsnips slightly smaller, about 1/2 inch, since they are denser and take longer.
Cut the red onion into chunky wedges so it softens without burning.
-
Season like you mean it
In a large bowl, toss the squash, sweet potatoes, Yukon Golds, carrots, and parsnips with olive oil, salt, black pepper, dried thyme, and Italian seasoning until every piece glistens.
Toss the onion wedges with a little of the seasoned oil and set them aside to add halfway through roasting.
-
Load the hot pans
Carefully pull the hot sheet pans from the oven and spread the seasoned vegetables in a single layer with space between pieces.
Put cut sides down where possible for maximum contact and caramelization.
-
Roast and rotate
Roast for 20 minutes, then use a metal spatula to flip the vegetables and add the onion wedges to the pans.
Rotate the pans between racks to keep the color even.
-
Finish to deep golden
Roast 15 to 20 minutes more until the vegetables are tender with deep golden edges and a few charred spots.
Taste and adjust with a pinch more salt or pepper if needed.
-
Serve hot
Slide the vegetables into a warm bowl and serve right away while the edges are still crisp.
If you like a pop of brightness, hit them with a tiny splash of red wine vinegar or lemon right before serving.
Substitutions
- Replace olive oil with avocado oil
- Avocado oil handles high heat like a champ and gives you equally crisp edges with a clean, neutral flavor that lets the thyme and Italian seasoning shine.
- Replace parsnips with fennel bulb
- Fennel roasts up sweet and silky with a gentle anise note that plays beautifully with the red onion and adds a little aromatic lift without changing the texture too much.
- Replace Italian seasoning with za’atar
- Za’atar brings herbal depth and a subtle tang from sumac, adding complexity and a lightly toasty vibe while keeping the same dry-herb convenience.
Tips
- Dry before you fry in the oven
- Moisture is the enemy of browning, so pat the cut veggies dry with a clean towel before oiling to avoid steaming.
- Size matters for timing
- Cut denser roots a tad smaller and softer ones a tad larger so everything hits tender at the same time without baby-sitting.
- Use two pans if needed
- Crowding kills crisping, so split the batch between two hot sheet pans rather than stacking everything onto one.
- Metal spatula for the flip
- A thin, sharp-edged metal spatula releases caramelized bits cleanly so you keep that golden crust intact.
- Finish with a flavor pop
- Right out of the oven, a tiny splash of red wine vinegar, lemon juice, or a spoon of sofrito wakes up the sweetness and makes the seasoning taste brighter.
- Convection advantage
- If your oven has a fan, use convection at 400 F and start checking 5 minutes earlier for extra even browning and faster crisping.
Nutrition Facts *
| Energy | 285 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 9 | g |
| Carbohydrates | 48 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why aren’t my vegetables browning?
- They are either crowded or wet, or your pan started cold. Preheat the pan, dry the veg after cutting, and give them space so steam can escape and the edges can sear.
- How do I keep the onions from burning?
- Add them halfway through and cut them into larger wedges. Their sugars caramelize quickly, so later entry and bigger pieces keep them sweet and soft instead of singed.
- Can I prep this ahead?
- Yes. Cut everything up to 24 hours ahead and refrigerate in airtight glass containers with a paper towel. Toss with oil and seasonings right before roasting.
- What if I only have one sheet pan?
- Roast in two waves rather than crowding. The first batch can rest on the stovetop while the second finishes, then combine and reheat both for 3 to 5 minutes.
- How do I reheat leftovers without losing the crisp?
- Spread on a sheet pan and reheat at 425 F for 8 to 10 minutes, or in a hot skillet with a touch of oil so the edges re-crisp.
Serving Suggestions
These roots love company with a garlicky yogurt or a punchy chimichurri, and if you know what’s good, a sprinkle of flaky salt right at the table seals the deal.
Save leftovers for breakfast with a fried egg or toss them into a grain bowl with arugula and vinaigrette, because in my kitchen nothing this good gets wasted.
More pairings:
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