Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 portions
Cuisine: Canadian
Ingredients: 2 large carrots (peeled and cut into 1-inch pieces); 2 large parsnips (peeled and cut into 1-inch pieces); 2 medium sweet potatoes (peeled and cut into chunks); 1 medium rutabaga (peeled and diced); 1 medium red onion (cut into wedges); 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 teaspoon dried thyme

60 min 6 portions Easy

All Recipes

Delight in the earthy sweetness of perfectly roasted root vegetables, a versatile side dish that complements any meal.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Roasted root vegetables are a simple and delicious way to enjoy the natural sweetness and earthy flavours of seasonal produce. This method brings out the best in root vegetables, making them tender on the inside and perfectly caramelized on the outside. Whether you're preparing a holiday feast or a weeknight dinner, roasted root vegetables are an excellent side dish that pairs well with a variety of main courses. The colourful medley of vegetables not only adds visual appeal but also a delightful array of flavours to your plate.

Instructions

Prepare the oven

Preheat your oven to 425°F (220°C).

Pro tip: A preheated oven ensures even roasting and crispy edges.

Prepare the vegetables

Peel and cut the carrots, parsnips, sweet potatoes, and rutabaga into even-sized pieces. Cut the red onion into wedges.

Pro tip: Uniform pieces ensure even cooking.

Season the vegetables

In a large bowl, toss the vegetables with olive oil, salt, pepper, and dried thyme until evenly coated.

Pro tip: Ensure all pieces are well-coated for maximum flavour.

Arrange on baking sheet

Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

Pro tip: Avoid overcrowding to allow air circulation and even roasting.

Roast the vegetables

Roast in the preheated oven for 25 minutes. Remove from the oven and toss the vegetables.

Pro tip: Tossing halfway through ensures even browning.

Finish roasting

Return to the oven and roast for an additional 20 minutes, or until the vegetables are tender and golden brown.

Pro tip: Check for doneness by piercing with a fork; they should be tender and caramelized.

💡

Tips & Tricks

Cut vegetables into similar sizes for even roasting.
Preheat the oven to ensure crispy edges.
Use parchment paper to prevent sticking and for easy cleanup.
Toss vegetables halfway through roasting for uniform browning.

Frequently Asked Questions

How do you make roasted root vegetables?

Peel and cut vegetables, toss with oil and seasonings, and roast in a 425°F (220°C) oven for 45 minutes until tender.

What temperature should you roast root vegetables?

Roast root vegetables at 425°F (220°C) for optimal caramelization and tenderness.

How long does it take to roast root vegetables?

It takes about 45 minutes to roast root vegetables at 425°F (220°C).

Can you use different root vegetables?

Yes, you can mix and match different root vegetables like beets, turnips, or potatoes.

What herbs go well with roasted root vegetables?

Thyme, rosemary, and sage complement roasted root vegetables well.

Serving Suggestions

Serve these roasted root vegetables alongside a roast chicken or beef tenderloin for a complete meal. They can also be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven to regain their crispness. For a unique twist, toss them with a splash of balsamic vinegar or a sprinkle of fresh herbs like rosemary or thyme before serving. Enjoy them as a side or mix them into salads for an added layer of flavour and texture.

Nutrition per serving

150

Calories

Protein

Fat

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