Roasted Root Vegetables Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
260 kcal
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Course
Side Dish
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Cuisine
North American
Roasted Root Vegetables Recipe
Description
This recipe combines a variety of root vegetables and squash, each cut into chunks or rounds, and roasted on parchment-lined baking sheets to ensure even cooking and caramelization. Beets and carrots roast longer to become tender with golden edges while parsnips, sweet potatoes, red onion, and acorn squash are added later to avoid overcooking. Maple vanilla butter mixed with fresh herbs and sea salt is drizzled on before roasting to infuse sweet and herbal flavors.
The crispy sage and rosemary garnish is prepared by frying fresh herbs in olive oil briefly until crisp, which enhances the dish with texture and earthy fragrance. The fried herb oil is flavorful and can be saved or drizzled over the vegetables for richness.
Roasted root vegetables provide a robust, slightly sweet, and herb-accented side that pairs well with a variety of main dishes. This method highlights the natural sweetness and earthiness of the vegetables while incorporating layered flavors through herbs and maple vanilla butter.
Keeping the beets separate while roasting prevents color transfer to other vegetables. The frying oil used for herbs can be reserved for additional use, adding depth to subsequent roasted vegetable batches.
Ingredients
- 1 lb beet peeled and cut into chunks
- 2 large carrot cut into rounds
- 1 lb parsnip peeled and cut into chunks
- 1 medium sweet potato cut into chunks
- 1 medium red onion cut into chunks
- 1 small acorn squash Seeded and cubed
Maple Vanilla Butter
- ¼ cup butter melted
- 2 tablespoons maple syrup
- 1 tablespoon vanilla bean paste
- 2 teaspoons rosemary minced, fresh
- 2 teaspoons sage
- 2 teaspoons thyme
- ½ teaspoon salt sea salt
Crispy Sage and Rosemary
- ¼ cup olive oil
- 3 rosemary stems
- 12 age leaves
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. Make the maple vanilla butter by stirring the ingredients together in a small bowl.
- Place the beets and carrots on one baking sheet - keeping them separated if you don't want the beets to transfer their color to the carrots. Drizzle 2 tablespoons of the maple vanilla butter over top and mix the veggies so they're coated in the butter. Roast for 30-35 minutes, until they are tender and golden at the edges.
- Place the parsnips, sweet potato, red onion, and acorn squash on the second baking sheet. Pour the rest of the maple vanilla butter over top and mix the veggies. Bake these vegetables for 20-25 minutes, adding them to the oven 10 minutes after the beets.
- To make the crispy sage and rosemary, start by lining a plate with paper towels. Heat the olive oil in a small frying pan over medium heat. Working in batches, add the rosemary and sage leaves, frying them for about 1 minute, until they are crispy. Put them onto the paper towel to cool. (See notes)
- Serve the roasted root vegetables on a large platter with the crispy sage and rosemary on top.
Notes
- Frying sage and rosemary leaves infuses olive oil with flavor; save this oil to drizzle over vegetables or use in other roasting.
- Keep beets separate during roasting to prevent their color from tinting other vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 260kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 380mg | 16% |
| Potassium | 1142mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 22g | 44% |
| Vitamin A | 20367IU | 407% |
| Vitamin C | 62mg | 69% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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