Rustic Roasted Root Vegetables Medley
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In this roasted root vegetables medley, fall vegetables are tossed with lightly seasoned olive oil, and oven roasted to sweet caramelized perfection. It’s an easy one-pan dish that’s filled with flavor!
As we head into winter, seasonal vegetables transition from summer tomatoes, zucchini, and peppers to hearty root vegetables, including fall beets, carrots, parsnips, potatoes, sweet potatoes, turnips, radishes, and rutabaga. Roast any of these along with garlic, onions, herbs, and you have a comforting and delicious side dish to any meal.
How to Roast Root Vegetables
Something wonderful happens when root vegetables are roasted in the oven. The dry heat caramelizes the natural sugars, and brings out amazing depth of flavor. The vegetables brown slightly on the outside, but remain soft on the inside.
This recipe for roasted root vegetables is pretty basic, but one that you’ll enjoy all through the winter months. A detailed printable recipe can be found at the bottom, but here are the basic steps to making roasted root vegetables:
Step 1: Choose your Roots
Try roasting any combination of beets, carrots, garlic, parsnips, potatoes, sweet potatoes, turnips, radishes, rutabaga, and onions.
Step 2: Prepare the Vegetables
Scrub vegetables to remove dirt, peel if desired, and cut into uniform sized pieces, so they cook evenly. Place on a large baking sheet.
Step 3: Toss with Oil and Seasoning
Drizzle with oil and sprinkle with salt and pepper. If you are using dried herbs, add it now. If you are using fresh herbs, add it at the end of roasting for the greatest flavor. Toss the vegetables to coat evenly and spread out so they are not overlapping.
Step 4: Oven Roast and Enjoy
Place the vegetables into a preheated oven and roast undisturbed for 20 minutes. Give the vegetables a stir, and continue cooking for another 15 minutes.
If you are using fresh herbs, add the herbs now, and stir to distribute evenly. Continue roasting until the vegetables are soft when pierced with a knife, and crispy on the outside, about 10 minutes more. Season to taste with additional salt and pepper and serve warm.
Also try enhancing the flavor after roasting by adding a splash of balsamic vinegar, drizzle of Italian vinaigrette, or a squeeze of citrus juice from a lemon or orange.
Rustic Roasted Root Vegetables Medley
Ingredients
- 3 pounds assorted root vegetables (any combination of beets, carrots, garlic, parsnips, potatoes, sweet potatoes, turnips, radishes, rutabaga, or onions)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- chopped rosemary, thyme, or parsley, plus more for garnish
Instructions
- Preheat oven to 425˚F.
- Scrub vegetables to remove dirt, peel if desired, and cut into even sized pieces.
- Place the vegetables on a large baking sheet.
- Drizzle oil over vegetables and sprinkle with salt, and pepper. Toss to coat evenly.
- Place the vegetable in the preheated oven and roast undisturbed for 20 minutes. Turn the vegetables, and continue cooking for another 15 minutes.
- Add the herbs and stir to distribute evenly. Continue to roast until the vegetables are crispy on the outside, about 10 minutes. Serve warm.
Nutrition
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I have not made this as of yet, but it sounds wonderful. I love roasted vegetables & have a hard time with just one serving. I’m going to try this one for sure!