Roasted Root Vegetables
Roasted Root Veggies are a great holiday side, but incorporating the simple art of roasting into your daily routine will also help automate your meal planning and get you a full dose of the rainbow colors of root vegetables. Make ahead and refrigerate for up to a week, for food as vibrant as it is nutritious.
Preheat your oven too 400 F. Line a baking tray with parchment paper and set aside.
Start with 4 to 5 cups of assorted cubed root vegetables. You can use what you have on hand — think carrots, parsnips, sweet or purple potatoes, colored beets — and cube them yourself; or, for the ultimate ease (and for what I used here) buy pre-cut root veggies from your grocer. Place your veggies plus a few large cloves of garlic and large slices of a red onion in a mixing bowl. Drizzle with olive oil, 1 T at a time … using 2 to 3 T. Shake. Add some generous pinches of salt and pepper, and any herbs you prefer or have on hand. I used some rosemary, sage and thyme. Shake again. Pour out onto prepared baking sheet and spread evenly.
Pop into your preheated oven and bake for 15 minutes. Remove tray and give a few shakes or use a rubber spatula to stir your veggies around. Place back into the oven for 20 to 25 minutes or until veggies are fork-tender. Your kitchen will smell great while these are baking!
Remove once cooked through but slightly al dente and let cool slightly. Serve, or store in an airtight container once fully cooled. These will keep for about a week — just reheat slightly and add to any meal or snack!
Roasted Root Vegetables
Equipment
- Baking Tray
- Parchment Paper
Ingredients
- 4-5 cups cubed root vegetables use whatever you have on hand or buy pre-chopped veggies
- 1/2 red onion, cut into larger pieces (1-2 inches)
- 3 cloves garlic or extra, if you like garlic
- assorted herbs such as sprigs of rosemary, sage or thyme
- 2-3 tbsp olive oil extra virgin
- salt & pepper to taste
Instructions
- Preheat the oven to 400 F. Line a baking tray with parchment and set aside.
- In a large bowl, combine your cut veggies, onions, garlic and herbs. Add olive oil, drizzling 1 T at a time, and toss to coat. Season with generous pinches of salt and pepper.
- Arrange veggie mixture on prepared tray and bake 15 minutes. Remove and toss. Bake an additional 20-25 minutes or until veggies are fork-tender.
Notes
Nutrition
