roasted root vegetables

Roasted root vegetables

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 beets

roasted root vegetables
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5 from 1 vote

Roasted root vegetables

These easy roasted root vegetables will convert anyone to eating more veggies. Roasting brings out natural sweetness and intensifies flavor.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish
Diet: Vegan
Keyword: beet, carrot, potato, red onion
Servings: 6
Author: Veronique Eichler

Ingredients

  • 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

Optional

Instructions

  • 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.
    roasted root vegetables
  • 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.
    roasted root vegetables
  • Line a baking sheet with parchment paper. Spread vegetables well to make sure the sheet is not overcrowded.
    roasted root vegetables
  • Place in the oven. Check after 35 minutes and continue baking another 5 minutes if needed until all vegetables are nicely browned.
    roasted root vegetables
  • 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.
    roasted root vegetables

Notes

Nutrition facts do not include optional olive oil for topping.

Nutrition

Nutrition Facts
Roasted root vegetables
Amount per Serving
Calories
117
% Daily Value*
Total Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
152
mg
7
%
Total Carbohydrate
 
17
g
6
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
5
g
6
%
Includes Added Sugar
 
0
g
Protein
 
2
g
4
%
Vitamin A
 
7145
IU
143
%
Vitamin C
 
15
mg
18
%
Calcium
 
32
mg
3
%
Iron
 
1
mg
6
%
Potassium
 
464
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

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