When the weather cools down, root vegetables are on the menu such as beet salad, roasted parsnips, oven roasted potatoes, mashed sweet potatoes, and this medley of colorful and delicious veggies. It’s hard to get excited about fall vegetables sometimes after all the great produce options summer has to offer. I always miss fresh summer tomatoes and sweet corn, but I’m also happy to embrace some of the more earthy vegetables that come in the cooler weather months. These roasted root vegetables are as pretty as they are delicious! This is a must-try side dish recipe.
Roasted Root Vegetables Ingredients
To make this recipe, you will need carrots, sweet potatoes, red onion, parsnips, beets, extra virgin olive oil, garlic, kosher salt, black pepper and fresh parsley.
How Do You Make Roasted Root Vegetables?
Preheat the oven and coat a baking sheet with cooking spray. In a small bowl, mix together the olive oil, garlic, salt and pepper. Place the veggies on the sheet pan in a single layer. Drizzle the olive oil mixture over the vegetables, then use your hands or a spatula to gently stir the veggies to coat them. Roast until the vegetables are starting to caramelize and are tender. Sprinkle with parsley, then serve and enjoy.
Tips For The Perfect Dish
Be sure to cut your veggies into similar sized pieces so that they cook at the same rate. Red beets tend to bleed color as they cook, and can potentially stain some of the other vegetables red. If you’d like to avoid this, you can wrap the red beets in a foil packet, then place them on the sheet pan to roast. This will contain all the red juices. These roasted vegetables will last in the fridge for up to 4 days, which makes them perfect for meal prep. It’s worth it to take the time to peel the vegetables, as sometimes the skins can be tough.
How To Serve Roasted Root Vegetables
These vegetables can be used in a number of preparations.
Salad: Toss your roasted vegetables with arugula or baby spinach leaves, crumbled feta cheese, pecans and balsamic vinaigrette for a delicious fall salad. Pilaf: Add the roasted veggies to wild rice along with dried cranberries and pecans to make a delicious rice pilaf dish. Pasta: Drizzle a little garlic butter over the vegetables and mix them with cheese tortellini or penne pasta. Pizza: Top a pizza crust with dollops of ricotta cheese, mozzarella cheese and root vegetables. Protein: Pair your veggies with chicken broccoli casserole, meat flavored with tri tip marinade, pork soaked in pork chop brine, chicken fricassee or Instant Pot brisket.
Flavor Variations
This recipe is great as-is, but you can add other ingredients to customize the flavors to your tastes.
Vegetables: Feel free to swap in other types of root vegetables such as turnips, rutabagas, radishes, potatoes or celeriac. You can also add other winter veggies such as butternut squash or brussels sprouts. Seasonings: Add more flavor with some additional herbs and spices such as Italian seasoning, onion powder, smoked paprika or even Cajun seasoning. Another great options is maple syrup for a sweeter dish. Toppings: Finish the dish with some crispy bacon, shaved parmesan cheese, sliced almonds, balsamic vinegar or toasted pine nuts.
This dish is perfect for a busy weeknight, yet elegant enough to serve for a holiday meal. It’s a unique and unexpected addition to almost any menu!
