If anything can convert vegetable-haters to vegetable lovers, it’s these roasted root vegetables. Roasting is my absolute favorite cooking method to bring out the best of almost any vegetable. It is also super easy. Cooking the vegetables for a moderate amount of time at high heat brings out the natural sugars and creates a delicious caramelization that makes even bitter vegetables like turnip or radish taste sweet.
I like to vary the herbs I use. If you don’t have herbes de Provence, first of all you don’t know what you’re missing ;-), but second of all, you can use any herbs you have on hand, really. You can also make your own blend (which is what I do, actually).
I find that roasted root vegetables go well with herbs like rosemary, thyme and sage. I like to add fresh sage at the end, quickly “fried” in a tablespoon of olive oil. It is more fragrant than adding dried sage before cooking.
If you want to add some spices, you can experiment with that too. A bit of cayenne, cinnamon, or nutmeg are just a few ideas that come to my mind.
Bake a big batch on the week-end and eat them throughout the week. As a side with poultry or fish, on top of cooked grains, warm or cold in a salad, tossed with eggs for a breakfast hash, the possibilities are endless…
For other roasted vegetable ideas, check out:
Roasted ratatouille vegetables
Roasted root vegetables
- 2 cups carrots peeled and sliced into 1" chunks
- 2 beets peeled and sliced into wedges
- 1 red onion sliced into wedges
- 2 cups baby potatoes cut in quarters
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 tsp herbes de Provence
- 1 tbsp olive oil
- 1 tbsp fresh sage (optional)
- Preheat oven to 400°F (or 375°F in a true convection oven)
- Wash potatoes and dry them.
- Peel carrots, beets and onion.
- Cut carrots in 1" chunks, slice beets and onions into thick wedges. Place in a large bowl.
- Cut potatoes into quarters (leave the skin on). Add to the bowl. Your vegetables should all have roughly the same size so that they cook evenly.
- Drizzle 2 tbsp olive oil into the bowl, add salt, pepper and herbes de Provence. Toss well, preferably with your hands so that all vegetables are nicely coated.
- Line a baking sheet with parchment paper. Spread vegetables well to make sure the sheet is not overcrowded.
- Place in the oven. Check after 35 minutes and continue baking another 5 minutes if needed until all vegetables are nicely browned.
- Note that there is usually no need to toss them during cooking. The sheet side will be a bit more browned than the top but they will all come out beautifully as long as the sheet is not overcrowded.
- Optional: heat 1 tbsp olive oil in a skillet. Add 1 tbsp sliced sage leaves. Drizzle over vegetables before serving.
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