Roasted Root Vegetables
User Reviews
5
Roasted Root Vegetables
Description
In this Roasted Root Vegetables recipe, a variety of firm root vegetables—including sweet potatoes or yams, shallots, parsnips, rutabagas or turnips, and carrots—are peeled and cut into uniform chunks. The vegetables are tossed with olive oil, chopped garlic, and rosemary or thyme before being evenly spread on a baking sheet. Roasting at 400°F for about an hour produces tender interiors and caramelized edges that deepen the flavors.
The garlic softens during roasting, lending a mellow sweetness and aromatic quality, while the herbs impart a subtle piney freshness. The texture is tender but holds shape well, combining various flavors and colors on one plate. This dish pairs well with roasted meats or can serve as a filling vegetarian option.
For best results, use approximately one tablespoon of oil per pound of vegetables to ensure they crisp without drying out. Stirring the vegetables occasionally during roasting promotes even browning. Adjust garlic amount to taste, as roasting softens its pungency into a sweet undertone.
Ingredients
- 1 pound sweet potato or yams, peeled, cut into 1 1/2-inch chunks
- 1 pound shallot peeled (about 8 to 10 shallots
- 1/2 pound parsnip peeled, cut into 1 1/2-inch chunks
- 1/2 pound rutabaga or turnips, peeled, cut into 1 1/2-inch chunks
- 1/2 pound carrot peeled, cut into 1 1/2-inch chunks
- 3 tablespoons olive oil
- 3 cloves garlic chopped (or more to taste)
- 2 teaspoons rosemary or fresh thyme, chopped, or 1/4 teaspoon dried, fresh
- salt freshly ground
- black pepper freshly ground
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, toss the sweet potatoes, parsnips, rutabagas, and carrots, drizzle with olive oil.
- Arrange vegetables on prepared baking sheet in a single layer. Sprinkle with garlic and rosemary or thyme, then season to taste with salt and pepper. (I like 1 teaspoon salt and 1/2 teaspoon pepper.)
- Roast until vegetables are tender when pierced with a fork and browned around the edges, about 60 minutes. Stir vegetables occasionally to ensure even browning.
Notes
- Sweet potatoes or yams, shallots, parsnips, rutabagas or turnips, carrots: Or any sturdy vegetables you enjoy or need to use up.
- Olive oil: A good rule of thumb for any roasted vegetable recipe? Estimate 1 tablespoon of oil for every 1 pound of vegetables. Don't skimp; a coating of oil will add a subtle rich flavor and help the vegetables crisp in the oven.
- Garlic: At least 3 cloves; more if you like (I often do)! Roasting tames any bite so you just taste a luscious, mildly sweet flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 241kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 85mg | 4% |
| Potassium | 892mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 17045IU | 341% |
| Vitamin C | 26mg | 29% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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