Roasted Root Vegetables
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Roasted Root Vegetables
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Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Ingredients
- 3 pounds Root Vegetables such as carrots, beets, turnips, parsnips, and sweet potatoes, assorted
- 1 whole garlic optional, head
- 4 tablespoons olive oil plus additional if needed, regular
- 3-4 prigs sage or another fresh herb of your choice, such as thyme or rosemary, fresh leaves
- kosher salt freshly ground; salts and pepper combined
- sea salt
- black pepper
- fresh herbs for garnish, chopped
Instructions
- Preheat oven to 425 degrees F with the rack in the middle position. Line a half-sheet pan with foil for easy cleanup.
- Peel root vegetables and cut into 1-1/2 inch chunks or slices (see note below). Cut and discard any very thin tips from tubular vegetables, such as carrots and parsnips. If using, cut the whole head of garlic in half crosswise, without peeling.
- Add the vegetables (except for the garlic) to a large baking sheet. Toss with 3 tablespoons of olive oil to coat, and season with salt and pepper. (I typically use 1 to 1-1/2 teaspoons of salt and 1/2 teaspoon medium- to coarse-grind black pepper.)
- Nestle the two garlic halves into the root vegetables and drizzle each with some of the remaining 1 tablespoon of oil. Season with a pinch of salt and pepper. Place the sprigs of sage on top of the root vegetables.
- Roast for 40-60 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.
- To serve, season to taste with salt and pepper and garnish the serving platter with fresh herbs (such as fresh thyme, rosemary, or parsley). Serve hot or warm. Store leftovers in an airtight container in the fridge for 3-4 days.
Notes
- *Peeling some varieties of root vegetables is optional. In general, vegetables with thick, tough peels (such as sweet potatoes) should be peeled before roasting. Thinner-skinned varieties, such as carrots, can be roasted unpeeled if you prefer. See the section "Prepping the Root Vegetables" in the article above for more detailed information.
- Be sure not to overcrowd the root vegetables on the baking sheet. If they're tightly packed, they'll steam instead of caramelizing. If needed, split the veggies between 2 baking sheets and roast them in the upper and lower thirds of the oven, rotating halfway through.
- Variation: To add a pop of heat to the veggies, season them with 1/2 teaspoon of crushed red pepper flakes (increase or decrease the quantity to taste) when you add the salt and pepper before roasting.
Nutrition Information
Show Details
Serving
0.1666recipe
Calories
266kcal
(13%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
414mg
(17%)
Potassium
899mg
(19%)
Fiber
13g
(52%)
Sugar
11g
(22%)
Vitamin A
295IU
(6%)
Vitamin C
40mg
(44%)
Calcium
152mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 0.1666recipe | |
| Calories | 266kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 414mg | 17% |
| Potassium | 899mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 40mg | 44% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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