Roasted Root Vegetables Recipe
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Roasted Root Vegetables Recipe
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These Roasted Root Vegetables are made 2 ways in one pan for twice the flavor! In this recipe, both Maple Balsamic and Parmesan Garlic Herb vegetables roast on the same baking tray to deliver two dynamic sides worthy of your Thanksgiving table.
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Ingredients
- 1 pound medium carrots peeled and chopped into 1 ½” pieces
- 1 pound sweet potatoes peeled and chopped into 1 ½” pieces
- 1 pound parsnips peeled and chopped into 1 ½” pieces
- 1 pound butternut squash peeled and chopped in to 1 ½” pieces
- 1 red onion peeled and chopped into 1 ½” chunks
- 3 tablespoons olive oil
- 1 teaspoon McCormick Thyme Leaves
- 1 teaspoon McCormick Dried Oregano
- 1 teaspoon McCormick® Dried Parsley
- 1 teaspoon McCormick garlic powder
- 1/2 teaspoon McCormick® salt
- 1/4-1/2 teaspoon McCormick® pepper
- 1/4 teaspoon McCormick Ground cumin
ADD LATER:
- 4 tablespoons balsamic vinegar divided
- 1 tablespoon + 1 teaspoon pure maple syrup divided
- 1/2 cup + 2 tablespoon s freshly grated Parmesan divided
- 1 tablespoon melted butter optional
Instructions
- Preheat oven to 425 degrees F. Line a 15 x 20 jelly roll pan with foil and spray with nonstick cooking spray.
- Add all of the vegetables to a large bowl followed by olive oil and all seasonings. Stir until evenly coated (I find it easiest to use my hands).
- Evenly divide the vegetables into two bowls (you can keep the bowl you just used). Add 3 tablespoons balsamic vinegar and 1 tablespoon maple syrup to the vegetables in one bowl. Stir to evenly coat. To the second bowl, stir in 1/2 cup freshly grated Parmesan. Stir to evenly combine.
- Spread vegetables onto prepared baking sheet in a single layer. Roast for 40-50 minutes, or until fork tender, removing the tray half way through cooking and stirring vegetables (keeping the two kinds of roasted vegetables separate).
- Remove roasted vegetables from the oven. Add 1 tablespoon balsamic vinegar and 1 teaspoon maple syrup to the Maple Balsamic Vegetables and stir to evenly coat.
- Drizzle one tablespoon melted butter over Parmesan Garlic Herb Vegetables and sprinkle with 2 tablespoons freshly grated Parmesan. Stir to evenly coat. Season with additional salt and pepper to taste. Serve warm.
Notes
- Don't miss the "how to make" recipe video at the top of the post!
- Pick a Flavor. You can make either all Parmesan veggies or all Maple Balsamic if you prefer. Simply follow the instructions through the seasonings then either double the Parmesan/butter or double the maple/balsamic.
- Prep Ahead. You can chop all of your veggies ahead of time, refrigerate, then simply season and bake the next day. If you're peeling and chopping your sweet potatoes a few hours in advance and then they will not brown due to exposure to air, unlike russet potatoes. If you're chopping the sweet potatoes a whole day ahead, then add them to a bowl of cold water, cover and refrigerate.
- Greased Foil. I like to line my baking sheet with foil for easy cleanup, but if you don’t have foil, don’t let it stop you from making these veggies! Either way, you will want to spray your pan with nonstick cooking spray or the veggies will definitely stick.
- Right Pan Size. For these Roasted Root Vegetables, we want a 15 x 20-inch rimmed baking sheet (jelly roll pan). This is larger than your traditional half sheet pan. If you don’t have a baking sheet this size, use two medium baking sheets.
- Uniform Pieces. Chop all of the vegetables into 1 1/2 -inch pieces. Try to make them as uniform as possible so they cook evenly. The carrots take the longest to cook, so error on the side of making those pieces smaller. You will cut the carrots and parsnips into 1 ½-inch lengths on the narrow end and then chop the tops in half or even quarters to make your 1 ½-inch” pieces. If you use very large parsnips then some of them have a pithy core which should be trimmed.
- Pre-Chopped Veggies. For me, the most time-consuming part of roasted root vegetables is preparing the butternut squash. You can purchase packaged pre-peeled and cubed squash if you prefer, BUT take care you chop your other veggies the same size as your pre-chopped squash. If the squash is smaller or larger than 1 ½-inches” then you will need to adjust your roasting time accordingly.
- To peel or not to peel. Depending on which vegetables you’re using, you’ll likely need to peel before chopping. Peeling the potatoes is optional, and not necessary for red potatoes. If you use baby parsnips, then those don’t need to be peeled either.
- Use your hands. I find that the easiest way to mix the vegetables with the seasonings, olive oil, maple/balsamic and Parmesan, is with my hands.
- Freshly Grated Parmesan. Use freshly grated Parmesan because it melts and tastes far superior to pre-packaged.
- Pepper. ½ teaspoon pepper gives the Roasted Root Vegetables a nice kick. If you love pepper, then this will be perfect. I like somewhere between 1/4-1/2 teaspoon pepper.
- Salt. If you think the roasted vegetables need a bit more flavor, then they probably need more salt. Season with freshly cracked salt to taste if needed.
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