❤️ You’ll Love This Roasted Root Vegetables
Easy to prepare: This side dish is straightforward and hassle-free. Just mix seasoning, oil, and root vegetables, spread on a baking sheet, and bake. Simple, right?
Earthy, slightly sweet flavors from some root veggies with the right amount of herbs and spices. Slightly crispy on the edges with soft, melt-in-your-mouth kind on the inside.
Versatile: Whether it’s a casual family dinner, Thanksgiving feast, or a dinner party, roasted root vegetables fit right in, complementing a range of main courses. You can use your favorite vegetables to enjoy a delicious and wholesome dish.
🧾 Ingredient Notes
Root Vegetables (I Used) Carrots: Carrots add a hint of sweetness and a pop of color to the mix and take on a delightful caramelized exterior when roasted. Choose fresh, firm carrots for the best results. Parsnips: Parsnips are somewhat nutty and slightly spicy, which complements the other veggies with their distinct flavor. Ensure they are not woody; younger, fresher parsnips work best. Beetroot: This earthy vegetable provides a vibrant hue to the dish. Using fresh beets can greatly enhance the dish’s visual appeal and taste. Yukon Gold Potatoes: With a buttery texture, these potatoes roast to a delightful golden brown. They maintain a creamy interior, making them ideal for roasting. Sweet Potatoes: Sweet potatoes lend a unique sweetness and a soft texture. Choose firm, sweet potatoes without any blemishes or soft spots. Onion: It adds a savory yet slightly sweet flavor to the dish. Olive Oil: It helps to coat the veggies with seasonings and ensures the vegetables roast to perfection and have a crispy exterior. Italian Seasoning: A blend of herbs adds flavor and aroma to the vegetables. Garlic Powder and Onion Powder: These provide a concentrated burst of flavor, giving depth to the roasted vegetables. Salt and Pepper: Fundamental for seasoning, they enhance the natural flavors of the vegetables. Adjust according to your taste, and consider using freshly ground pepper for a peppery kick.
👩🍳 How To Make Roasted Root Vegetables? (Pics)
Begin by preheating your oven to 425°F. 1, 2) Mix beetroot with a pinch of all the seasonings and 1-2 teaspoons of olive oil in a small bowl. NOTE: We are keeping beetroot separate so it doesn’t leave its red color to other veggies. 3) In a larger tray, add the remaining root vegetables (onion, carrots, parsnips, potatoes, sweet potatoes) 4) Sprinkle over the Italian seasoning, garlic powder, onion powder, salt, and black pepper. Drizzle with olive oil and toss until the veggies are well-coated. 5) Divide the seasoned veggies between two trays, spreading them in a single layer. Keep beetroot on one side. 6) Place in the oven and roast for 35-40 minutes or until fork-tender. Remember to toss them halfway through even cooking. 7) Once done, garnish with freshly chopped parsley and serve.
💭 Tips To Make Perfect Roasted Root Vegetables
The size and thickness of your vegetable cuts will affect cooking time. Aim for consistent sizes for even roasting. Spread the veggies in a single layer (Do not overcrowd) to get the perfectly roasted crisp exterior. Otherwise, veggies will get soft and won’t get the right texture due to steam generated from overcrowding. If using red beets, be cautious, as they can easily stain your hands and countertops. Using gloves or placing them in a separate tray can prevent color transfer. Keeping beetroot separate during roasting ensures that other veggies don’t get stained by its color. It maintains the distinct colors of each vegetable. Add a pinch of smoked paprika to your seasonings for a smoky flavor. Like some spicy kick? Add cayenne pepper powder or crushed red chili flakes to the dish if you prefer a bit of heat.
🥣 Storage Instructions:
To Refrigerate, store leftovers in an airtight container once they come to room temperature. They stay good for 3-4 days. Reheat in the microwave: spread in a single layer on a plate and heat at 1-minute intervals. Reheat in the oven or air fryer: at 375°F for 5-6 minutes or until heated through If not reheated properly root veggies can get a mushy texture and sometimes overheating may result in a chewy texture.
🍽 Serving Ideas
Side Dish: Of course, these roasted root veggies make a wholesome side dish for everyday dinner or Holiday dinner. Grated Parmesan: Just before serving, sprinkle a bit of freshly grated parmesan for an added layer of flavor. Salad: Add a handful of room-temperature roasted root vegetables to your favorite salad for a hearty and flavorful crunch. Buddha Bowl: Create a nourishing Buddha bowl by combining these veggies with grains like quinoa or brown rice, greens, and a protein source like grilled tofu or chickpeas. Top with a drizzle of tahini sauce and/or chipotle sauce for extra flavor. The creaminess of tahini and the smokiness of chipotle pair wonderfully with the earthy flavors of the root veggies. Wrap: Use these veggies to fill sandwiches or wraps.
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below.
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