Roasted Root Vegetables
Roasted Root Vegetables are pretty enough for a holiday table but they’re so easy you can have them every night. This trio of parsnips, carrots, and potatoes is complex, sweet, nutty flavor marriage. Feel free to make your roasted root vegetables with any combo you love; beets, butternut squash, sweet potatoes, etc.
Feel free to make your roasted root vegetables with any combo you love; beets, butternut squash, sweet potatoes, etc.
Parsnips are the true unsung hero in this threesome, they provide an earthy, nutty, complex taste, I always taste a hint of lemongrass, is it just me? Confession – until a few years ago I thought parsnips were just white carrots!
Roasted Root Vegetable Perfection
Make sure the potato, carrot, and parsnip pieces are all approximately the same size. Uniformity is veggie size will ensure they all cook at the same pace. I cut the carrots and parsnips in half, then slice them in half them down the center. Lastly, I take those smaller pieces and half them once more, see pic below.
Give your vegetables plenty of room on the baking sheet, they respect healthy boundaries;). The “burnt” ones are the best, don’t fret if a few veggies are “well done” because they add a nice caramelized flavor.
Delicious, Earthy Flavor
Toss vegetables with olive oil and coat generously with salt and pepper. Tip: Cook on aluminum foil for a no-mess cleanup.
Cook at 425 F for 20-30 minutes. Flip the vegetables after 10 minutes. Remove from oven when veggies are tender and some are beginning to darken or brown.
Why I Love Roasted Root Vegetables
- Healthy, whole food recipe
- Simple and easy
- High in fiber, potassium, and vitamin C
- Low FODMAPs
- Earthy, sweet, complex flavor
- Visually stunning, this dish is a looker!
- 2 lbs root vegetables (I used carrots, potatoes, parsnips). Peeled and cut into equal sizes
- 2 TBSP extra virgin olive oil
- salt and pepper, to taste
- rosemary, 1 fresh sprig or ½ tsp dried
- Optional: garlic and onion
- Preheat oven to 425.
- Line 1 large, or 2 normal baking sheets with aluminum foil
- Add vegetables to baking sheet
- Drizzle with olive oil and then sprinkle with salt and pepper.
- Use your hands to toss the vegetables until well coated.
- Arrange evenly on 1 or 2 baking sheets in a single layer. Don't overcrowd and be sure there is no overlap.
- Bake for 15 minutes, then remove and flip. Flip every 10 minutes until vegetables are tender and some begin to brown.
- Remove and sprinkle with rosemary (or any other herb you love)
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