Description
Oven Roasted Root Vegetables is a hearty and flavorful side dish featuring a medley of root vegetables such as carrots, parsnips, sweet potatoes, beets, and red onion, all roasted to tender perfection with olive oil, fresh rosemary, kosher salt, and black pepper. This simple yet delicious recipe enhances the natural sweetness and earthiness of the root vegetables, offering a warm and comforting accompaniment to any meal.
Ingredients
Scale
Root Vegetables
- 3 pounds root vegetables (such as carrots, parsnips, sweet potatoes, and beets)
- 1 small red onion
Seasonings & Oil
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons coarsely chopped fresh rosemary leaves
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables at a high heat, which will help them caramelize and become tender.
- Prepare Vegetables: Peel all the root vegetables and cut them into 1/2-inch cubes. Place all the cut vegetables except for the beets into a large bowl. Place the beets separately in a smaller bowl to avoid staining the other vegetables with beet juice.
- Coat Beets with Oil: Pour one tablespoon of olive oil over the beets and toss to coat them evenly, preparing them for seasoning and roasting.
- Coat Other Vegetables with Oil: Pour the remaining three tablespoons of olive oil over the other root vegetables and toss well to coat all pieces thoroughly.
- Season Vegetables: Sprinkle 1/2 teaspoon salt, 1/2 tablespoon chopped rosemary, and a pinch of black pepper over the beets. Sprinkle the remaining salt, rosemary, and black pepper over the other vegetables. Toss each bowl so that all the vegetables are evenly seasoned.
- Arrange on Baking Sheet: Spread the root vegetables evenly on a baking sheet. Then, distribute the beets evenly among the other vegetables to ensure uniform roasting.
- Roast Vegetables: Bake in the preheated oven for 45 minutes, or until the vegetables are tender and slightly browned on the edges, stirring once or twice if desired to ensure even roasting.
- Serve: Remove the baking sheet from the oven and let the vegetables cool slightly before serving as a savory side dish.
Notes
- Cut vegetables into uniform 1/2-inch cubes to ensure even cooking.
- Separating beets helps prevent their red dye from coloring the other vegetables.
- You can toss the vegetables halfway through baking for more even browning.
- Feel free to substitute or add other root vegetables like turnips or rutabagas as desired.
- Use fresh herbs for the best flavor; dried rosemary can be used but reduce the quantity by half.
