Roasted Root Vegetables
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Roasted Root Vegetables
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Caramelized, tender, and just a little bit crispy, you’ll love these easy roasted root vegetables. A colorful and delicious side dish!
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Ingredients
- 2 medium beets* about 10 ounces each, red, golden, or 1 of each
- 1 small red onion
- 1 small/medium sweet potato 8 to 10 ounces
- 2 parsnips, carrots, or a mix (about 8 ounces total)
- 1 medium turnip 7 to 8 ounces
- 4 tablespoons extra virgin olive oil divided
- 1 teaspoon kosher salt divided, plus additional for serving
- ½ teaspoon ground black pepper divided
- 1 ½ tablespoons chopped fresh rosemary, thyme, or sage leaves
Instructions
- Place racks in the upper and lower thirds of your oven. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.
- Scrub and peel the beets then cut into 3/4-inch chunks. (TIP: line your cutting board with parchment, red beets won’t stain). Place on one of the baking sheets. (If using both red and yellow beets, for the best presentation keep the colors separate from each other so the red does not bleed into the yellow.). Cut the red onion into 1-inch chunks and place on the sheet with the beets.
- Scrub the sweet potato, parsnips, and turnip and cut into 3/4-inch chunks (no need to peel). Place on the second baking sheet.
- Drizzle each sheet of vegetables with 2 tablespoons oil and sprinkle each with 1/2 teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then spread the vegetables into a single layer so they are not touching.
- Roast on the upper and lower racks for 20 minutes, then remove the pans from the oven. Sprinkle with the herbs and use a spatula to toss the vegetables. Spread them back into an even layer and switch the pans’ positions on the upper and lower racks. Continue roasting until the vegetables are tender inside and lightly crisp outside, about 5 to 15 minutes more (the sheet with beets and onions will take longer).
- Remove the vegetables from the oven. Season with a pinch or two of salt to taste and toss once more. Enjoy hot or at room temperature.
Notes
- TO STORE: Refrigerate roasted root vegetables in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
- TO STORE: Refrigerate roasted root vegetables in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 6)
Calories
168kcal
(8%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Potassium
498mg
(14%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
11709IU
(234%)
Vitamin C
14mg
(16%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 168kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Potassium | 498mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 11709IU | 234% |
| Vitamin C | 14mg | 16% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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