Oven Roasted Root Vegetables Recipe
User Reviews
5
Oven Roasted Root Vegetables Recipe
Description
The Oven Roasted Root Vegetables Recipe brings together parsnips, celeriac, baby carrots, baby potatoes, Brussels sprouts, and red onion. Each vegetable is cut to similar sizes for even cooking. After coating with olive oil, salt, and pepper, the vegetables roast at 450°F until they develop a caramelized exterior with a tender interior but retain some crispness. The finishing touch is tossing them in lemon herb butter, which adds richness and a fresh note that lifts the earthy flavors.
The roasting technique gives a satisfying texture contrast between the crispy edges and soft centers of the vegetables. The addition of Brussels sprouts introduces a slightly bitter, savory element that balances the sweetness of the root vegetables. This dish works well as a side for roasted meats or as part of a vegetarian meal.
To retain the roasted texture, the vegetables are best served immediately after cooking. However, leftovers can be refrigerated or frozen as noted. Reheating gently in the oven or microwave helps preserve the texture and flavor. Optional garnishes of fresh chives and parsley add subtle herbaceous notes and color.
Ingredients
- 2 cups Brussels sprouts sliced in half
- 3 parsnip cut into 1” cubes, peeled
- 1 celeriac cut into 1” cubes, peeled
- 2 baby carrot cut into 1” slices, bunches, peeled
- 2 pounds baby potato cut in half
- 1 red onion peeled and julienne
- 3 tablespoons olive oil
- ¼ cup butter lemon-herb
- sea salt cracked, to taste
- black pepper cracked, to taste
Instructions
- Preheat the oven to 450°.
- Add the vegetables to a large bowl and toss with olive oil, salt, and pepper until coated.
- Spread the veggies on 2 sheet trays lined with parchment paper, make sure not to stack them, and bake at 450° for 25 to 28 minutes or until roasted and cooked. They should still have some crispiness to them.
- Toss the roasted vegetables in the lemon herb butter and serve with an optional garnish of chopped fresh chives and parsley.
Notes
- Serve these roasted vegetables soon after cooking to maintain their crisp interior and caramelized edges.
- Store leftovers covered in the refrigerator for up to 4 days, or freeze for up to 2 months; thaw completely before reheating.
- Reheat by covering with foil and warming in a 350°F oven for 8-10 minutes or microwave until heated through.
- Though Brussels sprouts are not a root vegetable, their earthy flavor complements the root vegetables well in this recipe.
- You can vary the recipe by using other root vegetables like butternut squash, sweet potatoes, turnips, or beets according to availability and preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 102mg | 4% |
| Potassium | 700mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 39mg | 43% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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