4.9 from 81 votes
Roasted Root Vegetables Recipe
When the chilly weather sets in, we crave comforting, hearty meals shared with loved ones. Roasted root vegetables are synonymous with these winter gatherings. Our recipe gives humble root veggies the spotlight! Glazed in a sweet and savory maple vanilla butter, they are colorful, wholesome, so easy to make, AND nutritious. Let's dive in!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 260 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
- 1 lb beets peeled and cut into chunks
- 2 large carrots cut into rounds
- 1 lb parsnips 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 melted butter
- 2 tablespoons maple syrup
- 1 tablespoon vanilla bean paste
- 2 teaspoons EACH: fresh rosemary, sage, and thyme minced
- ½ teaspoon 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.
Cup of Yum
Notes
- The oil from frying the rosemary and sage is super flavorful - don't discard it! You can pour a little over the veggies if you'd like. Save the rest to use next time you roast vegetables.
Nutrition Information
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
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
380mg
(16%)
Potassium
1142mg
(33%)
Fiber
9g
(36%)
Sugar
22g
(44%)
Vitamin A
20367IU
(407%)
Vitamin C
62mg
(69%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260
% 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.