Oven Roasted Root Vegetables
User Reviews
4.8
Oven Roasted Root Vegetables
Description
Oven Roasted Root Vegetables showcases a variety of root vegetables including yams, red potatoes, beets, carrots, parsnips, red onion, and whole garlic cloves. The vegetables are chopped into similar-sized chunks to ensure even roasting. They are coated with olive oil, fresh thyme, rosemary, cumin, kosher salt, and black pepper before roasting at 400°F. After an initial roasting period, the vegetables are stirred to promote even browning and roasted further until tender and starting to caramelize at the edges.
The roasting process softens the vegetables while producing golden and slightly crisp edges, drawing out their natural sweetness and earthy flavors. The fresh herbs add brightness and aromatic depth, while cumin lends a gentle, warm spice that complements the root vegetables without overpowering them.
This dish can be served alongside roasted meats, grain bowls, or as a vegetarian main with a grain or salad. The colorful mix of roots makes for an appealing and wholesome side that fills the plate with both texture and taste.
Note that if red beets are used, their color may bleed onto the other vegetables, tinting them red. For a less colorful effect, golden beets are a suitable substitute.
Ingredients
- 1 pound yams (orange sweet potatoes) - 2 small or one large, peeled
- 3/4 pound potato scrubbed clean, peel on, red
- 1/2 pound beet red or golden), trimmed and scrubbed clean
- 1/2 pound carrot peeled and halved lengthwise, large
- 1 parsnip medium sized (4-5 oz), peeled and halved lengthwise
- 1/2 red onion peeled
- 6 garlic large sized, whole cloves
- 1/4 cup extra virgin olive oil divided
- 2 tablespoons thyme or 2 tsp dried thyme, fresh leaves
- 5 prigs rosemary or 3 tsp dried rosemary, fresh
- 1 teaspoon cumin can be omitted for Ashkenazi Passover, ground
- 1 teaspoon kosher salt or more to taste
- 1/4 teaspoon black pepper or more to taste
Instructions
- Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables and garlic cloves into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
- Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
- Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.
Notes
- Use golden beets instead of red beets to avoid coloration of other vegetables.
- Cut all vegetables to similar sizes for even cooking.
- Stir the vegetables halfway through roasting to promote even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 465mg | 19% |
| Potassium | 1261mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 6542IU | 131% |
| Vitamin C | 32mg | 36% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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