Roasted Root Vegetables
User Reviews
5
Roasted Root Vegetables
Description
This recipe combines peeled and cut chunks of butternut squash, beets, and rainbow carrots, all uniformly sized to ensure even roasting. The vegetables are tossed in melted ghee and kosher salt to enhance flavor and promote browning. They are spread evenly on parchment-lined baking sheets and roasted at 425°F conventional (or 400°F convection) for about 40 minutes total, flipping halfway to ensure even caramelization and tenderness throughout.
The roasting yields vegetables that are soft on the inside with a slight crispness or caramelized edges, bringing out their natural sweetness and earthy notes. The use of ghee adds richness and subtle buttery flavor, while kosher salt accentuates the individual vegetable flavors.
Serve the roasted root vegetables warm as a side dish alongside various mains or as part of a roasted vegetable medley. They can be made ahead, stored in the refrigerator for up to five days, and reheated in the oven to retain texture. Pre-cut vegetables can be used to save time, ensuring cuts are uniform. The recipe is adaptable to include other root vegetables by maintaining proportions and roasting times.
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into 1 inch chunks, should yield about 1 1/2 pounds squash, 3-4 pounds with a sizeable neck
- 5 medium beet peeled and cut into 1 inch chunks, about 2 pounds
- 12 medium carrot 3 of each color, peeled and cut into 1 inch chunks, rainbow, about 2 pounds
- 3 TBS ghee melted
- 1 ½ tsp kosher salt divided
Instructions
- Peel and chop all veggies into 1 inch chunks.
- Preheat oven/ovens to 400 degrees convection or 425 degrees conventional.
- Melt ghee by putting ghee in a large glass bowl and putting it in the cold oven. As the oven preheats, the ghee will melt. Pull out the bowl when the ghee has melted. Careful, the bowl will be hot.
- Add the peeled and chopped veggies to the bowl with the ghee and toss to coat.
- Sprinkle about half of the salt on the veggies and then stir to expose the unsalted veggies. Sprinkle the remaining salt on the veggies and stir them so that the salt is fully incorporated.
- Line two baking sheets with parchment paper. Spread out the veggies evenly on two baking sheets.
- Roast in the oven/ovens for 20 minutes. Flip the veggies and roast for an additional 20 minutes, or until the veggies are tender, browned, and caramelized.
- Taste and add salt to your liking.
- Serve immediately.
Notes
- Cut all vegetables into uniform 1-inch chunks for even roasting.
- Space vegetables evenly on baking sheets to allow caramelization and avoid steaming.
- Pre-cut vegetables can be used; just adjust other cuts to match their size and cooking time.
- Use two oven racks spaced apart for roasting two sheets simultaneously, extending cooking time slightly if needed.
- Other root vegetables like sweet potatoes, turnips, and parsnips can be substituted using similar roasting steps.
- Pre-cooked beets can be added to save prep time; chop and mix them with other veggies before roasting.
- Prep vegetables ahead and store in the refrigerator up to 3-4 days before roasting.
- Leftover roasted vegetables can be stored in airtight containers refrigerated for up to five days and reheated in a preheated oven to restore warmth without sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 607mg | 25% |
| Potassium | 1062mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 28947IU | 579% |
| Vitamin C | 32mg | 36% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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