Okay, picture this: it’s a chilly autumn evening, and you want something warm, comforting, and – let’s be honest – pretty darn easy. That’s where roasted root vegetables come in! Seriously, they’re the superhero of side dishes. I stumbled upon this recipe years ago when I was trying to impress a date (don’t ask how that went!), and I’ve been hooked ever since. You just chop up some sweet potatoes, carrots, and onions, toss ’em with some magic (oil and herbs!), and let the oven do its thing. Honestly, the hardest part is peeling the veggies!
The beauty of these roasted root vegetables is that they’re so simple, yet so incredibly flavorful. And good for you, too! I mean, who doesn’t love a dish that’s both delicious and packed with vitamins? Trust me, once you try this, you’ll be making it all the time.
Why You’ll Love These Roasted Root Vegetables
Seriously, there are SO many reasons to fall head-over-heels for this recipe. It’s not just ’cause I said so (though that should count for something, right?). Here’s the deal:
Quick and Easy Roasted Root Vegetables
I’m talking minimal chopping, a quick toss, and then BAM! The oven does the rest. You barely have to lift a finger. Perfect for busy weeknights!
Flavorful and Healthy Roasted Root Vegetables
The natural sweetness of the sweet potatoes and carrots? To die for! Plus, you’re loading up on vitamins and fiber without even trying. Win-win!
Versatile Roasted Root Vegetables as a Side Dish
Roast chicken? Steak? Even a veggie burger? These roasted root vegetables go with everything! They’re like the chameleon of side dishes – always adapting and always delicious.
Ingredients for Perfect Roasted Root Vegetables
Alright, let’s talk ingredients! This isn’t rocket science, but using good stuff REALLY makes a difference. Here’s what you’ll need:
- 2 Tablespoons avocado or olive oil: I usually grab avocado oil, but olive oil works great too!
- 2 Tablespoons fresh oregano, chopped: Fresh is best, trust me. That aroma? *chef’s kiss*
- 2 medium sweet potatoes, chopped into chunks: About an inch or so, you don’t want them too small.
- 1 pound carrots or parsnips, peeled and cut into 3/4 inch thick rounds (about 4 cups): I’m a carrot kinda gal, but parsnips are delish too!
- 1 medium red onion, peeled and cut into 1/2 inch thick wedges: Adds a little bite!
- 1 teaspoon sea salt: Don’t skimp!
- 1/2 teaspoon ground black pepper: Freshly ground is always better, if you have it!
How to Make Roasted Root Vegetables: Step-by-Step
Okay, ready to get roasting? It’s easier than you think! Just follow these steps, and you’ll have a pan of perfectly roasted root vegetables in no time. Don’t worry if you mess up a little – that’s how you learn!
Preparing the Roasted Root Vegetables
First things first: crank that oven up to 425 degrees F. We want it nice and hot! While it’s heating, grab a baking sheet and line it with parchment paper. Trust me, makes cleanup a breeze! Then, in a big bowl, whisk together your avocado or olive oil and that beautiful chopped oregano. Smells amazing already, right?
Seasoning the Roasted Root Vegetables
Now for the fun part: dump your sweet potatoes, carrots, and red onion into the bowl with the oil and oregano. Get your hands in there (clean ones, of course!) and toss everything around until the veggies are nicely coated. Then, sprinkle generously with sea salt and pepper. Don’t be shy!
Roasting the Root Vegetables to Perfection
Spread those veggies out on your prepared baking sheet. This is important: make sure they’re in a single layer! If they’re piled on top of each other, they’ll steam instead of roast. Not what we want! Pop ’em in the oven for about 50 minutes, but don’t forget to toss them halfway through. This helps them get evenly browned and delicious.
Serving Your Roasted Root Vegetables
Once the veggies are tender and slightly caramelized, they’re ready to go! You can serve them right away, or you can make them ahead of time. If you’re making them ahead, just let them cool to room temperature. You can rewarm them in a 350 degrees F oven for about 15 minutes, or just serve them at room temperature. They’re yummy either way!
Tips for the Best Roasted Root Vegetables
Want to take your roasted root vegetables from “meh” to “WOW!”? I’ve got a few tricks up my sleeve that I’m happy to share. These are the little things I’ve learned over the years that make a big difference.
First, make sure you cut your veggies into roughly the same size. This helps them cook evenly, so you don’t end up with some that are mushy and others that are still hard. Nobody wants that!
Also, resist the urge to overcrowd the pan! I know it’s tempting to cram everything in there, but trust me, it’s worth using two baking sheets if you have to. Overcrowding leads to steaming, not roasting. And we want that beautiful caramelization!
Finally, don’t be afraid to experiment with the roasting time. Every oven is different, so keep an eye on your veggies and pull them out when they’re tender and golden brown. You’ll know they’re ready when you can easily pierce them with a fork. Happy roasting!
Variations for Your Roasted Root Vegetables
Okay, so you’ve nailed the basic recipe? Awesome! Now let’s get a little crazy and mix things up! The best part about roasted root vegetables is how easy they are to customize. Don’t be afraid to experiment!
Instead of oregano, try rosemary or thyme. Or even a mix! I love adding a pinch of red pepper flakes for a little kick. Trust me, it’s delicious!
You can also swap out or add other veggies. Brussels sprouts? Yes, please! Parsnips instead of (or with!) carrots? Absolutely! And what about adding some garlic cloves in the last 15 minutes of roasting? Oh. My. Goodness.
My favorite part is drizzling a little balsamic glaze over the roasted veggies right before serving. Adds a touch of sweetness and tang that’s just divine! So go wild and make this recipe your own!
FAQ About Roasted Root Vegetables
Got questions about roasted root vegetables? I’ve got answers! Here are a few of the most common questions I get, plus my super-helpful (if I do say so myself!) responses.
Can I use frozen vegetables for roasted root vegetables? Honestly, I wouldn’t. Fresh veggies roast up so much better! Frozen veggies tend to get a little mushy. But, if you’re in a pinch, make sure to thaw them completely and pat them dry before roasting.
How long do roasted root vegetables last? If you have leftovers (which is rare in my house!), they’ll keep in the fridge for about 3-4 days. Just store them in an airtight container.
What other vegetables can I add to roasted root vegetables? Oh, the possibilities! I love adding broccoli, cauliflower, bell peppers… even beets! Just make sure to adjust the roasting time depending on the veggies you choose. Some veggies cook faster than others, you know?
Can I roast root vegetables without oil? You *can*, but they won’t be nearly as delicious! The oil helps them get nice and crispy. If you’re trying to cut back on fat, you could use a little bit of vegetable broth instead, but don’t expect the same results.
Storing and Reheating Your Roasted Root Vegetables
So, you’ve got leftover roasted root vegetables? Lucky you! Just pop ’em in an airtight container and stash ’em in the fridge. They’ll be good for about 3-4 days. When you’re ready to reheat, a quick zap in the microwave works, but for the best results, spread them on a baking sheet and warm them in a 350°F oven until heated through. They’ll crisp up a bit more that way!
Nutritional Information for Roasted Root Vegetables
Okay, quick disclaimer: the nutrition info is just an estimate! It totally depends on the brands you use and how big your sweet potato is. Just a heads-up!
Enjoy Your Delicious Roasted Root Vegetables!
Alright, that’s it! Go forth and roast! And hey, if you try this recipe, leave a comment below and tell me what you think. Or give it a rating! I love hearing from you guys!
Print
Roasted Root Vegetables: Ditch Sad Sides in 50 Minutes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 cups 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Roasted sweet potatoes, carrots, and onion with oil and herbs until tender.
Ingredients
- 2 Tablespoons avocado or olive oil
- 2 Tablespoons fresh oregano, chopped
- 2 medium sweet potatoes, chopped into chunks
- 1 pound carrots or parsnips, peeled and cut into 3/4 inch thick rounds (about 4 cups)
- 1 medium red onion, peeled and cut into 1/2 inch thick wedges
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Add the oil and oregano to a large bowl and whisk to combine.
- Add sweet potatoes, carrots or parsnips and onion to the bowl. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper.
- Spread veggies onto the prepared baking sheet. Make sure they are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes, tossing halfway.
- This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350 degrees F oven for about 15 minutes, or serve at room temperature.
Notes
- Dish can be made up to 4 hours ahead.
- Rewarm in a 350 degrees F oven for about 15 minutes, or serve at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
