Roasted Root Vegetables

Roasted Root Vegetables are a wholesome side dish for everyday dinner or your Thanksgiving or other holiday dinner. They have so delicious earthy flavor and a perfect texture – crispy on the outside and soft and tender on the inside.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 224kcal

Author Kanan

Ingredients

4 Carrots scraped and cut into 1-inch cubes
2 Parsnips scraped and cut into 1-inch cubes
1 medium Beetroot peeled and cut into 1-inch cubes
2 medium Potatoes Yukon Gold, peeled and cut into 1-inch cubes
1 medium Sweet potato peeled and cut into 1-inch cubes
1 medium Red onion cut into 1-inch pieces.
3 tablespoons Olive oil
1 tablespoon Italian seasoning
1 teaspoon Garlic powder
1 teaspoon Onion powder
¾ -1 teaspoon Salt or to taste
½ teaspoon Black pepper powder

Instructions

Begin by preheating your oven to 425°F.
Mix beetroot with a pinch of all the seasonings and 1-2 teaspoons of olive oil in a small bowl. NOTE: We are keeping beetroot separate so it doesn’t leave its red color with other veggies.
In a larger tray, add the remaining root vegetables (onion, carrots, parsnips, potatoes, sweet potatoes)
Sprinkle over the Italian seasoning, garlic powder, onion powder, salt, and black pepper. Drizzle with olive oil and toss until the veggies are well-coated.
Divide the seasoned veggies between two trays, spreading them in a single layer. Keep beetroot on one side.
Place in the oven and roast for 35-40 minutes or until fork-tender. Remember to toss them halfway through even cooking.
Once done, garnish with freshly chopped parsley and serve.

Notes

The size and thickness of your vegetable cuts will affect cooking time. Aim for consistent sizes for even roasting.
Spread the veggies in a single layer (Do not overcrowd) to get the perfectly roasted crisp exterior. Otherwise, veggies will get soft and won’t get the right texture due to steam generated from overcrowding.
If using red beets, be cautious, as they can easily stain your hands and countertops. Using gloves or placing them in a separate tray can prevent color transfer.
Keeping beetroot separate during roasting ensures that other veggies don't get stained by its color. It maintains the distinct colors of each vegetable.

Nutrition