This healthy and versatile one-pan Roasted Root Vegetables are super simple to make, and great for a large gathering. Carrots, beets and sweet potatoes, all tossed with olive oil and rosemary, then roasted to perfection. This will become a favorite side dish for any meal.
Roasted Root Vegetables
Although I specifically chose some fantastic root vegetables, you can easily substitute or add any other ones, if you prefer. Try parsnips, rutabaga, onions, fennel or celery root. This is such a customizable dish since we can really use any vegetables here. Not only delicious, but also very healthy, and so easy to make with very little mess. I especially love these with chicken, pork tenderloin, or beef, but any hearty meat works fantastic.
Root vegetables are low in calories and high in antioxidants. Each one contains a wide variety of vitamins and minerals, with some having nutrients in surprisingly high amounts. Line your baking sheet for minimal mess and using only one large pan, there’s nothing stopping you from making these amazingly easy tasty vegetables!
Why You’ll Love This Recipe
INCREDIBLY SIMPLE TO MAKE. Basically the hardest part of this recipe is peeling all the veggies and chopping them up. All that’s left is tossing them with olive oil and a couple other ingredients then roasting them in your oven.
ROOT VEGETABLES ARE GOOD FOR YOU. They really are! They’re packed with fiber and antioxidants, are low in calories, fat and cholesterol! They’re a good source of potassium, complex carbohydrates and vitamins A, B, and C. Win win all around. Let’s not forget they’re really delicious!
Ingredients You’ll Need
- SWEET POTATOES – You’ll need sweet potatoes cut into 1-inch cubes. Mine had white flesh inside, but any kind of sweet potato will work. You can also use yams.
- CARROTS – I found these beautiful carrots that were multiple colors, but plain old carrots will work just as well.
- BEETS – You’ll need some fresh beets, peeled and cut into 1-inch chunks. I used red beets, but golden beets will work.
- OIL – I recommend you use extra virgin olive oil for the best taste.
- SALT AND PEPPER – Salt to enhance flavors and lots of pepper.
- ROSEMARY – Fresh rosemary leaves have a lemon-pine flavor that pairs well with olive oil. Feel free to use other fresh herbs you may like such as oregano, thyme or even some Italian seasoning.
You can also use some other root veggies, you don’t have to stick to what I’m using. Feel free to try some parsnips, onions, fennel, celery root or rutabagas.
How To Make Roasted Root Vegetables
These roasted root vegetables are seriously easy to make. They’re perfect for a holiday side dish or any night of the week. Here’s how you’ll make them:
- PREP YOUR OVEN: Preheat the oven to 425°F. Arrange a rack in the middle of the oven.
- PREPARE THE ROOT VEGGIES: Peel and chop all your veggies. Make sure they’re all cut roughly the same size. Place the root vegetables on a large baking sheet (21×15-inch) or two smaller ones. Drizzle with the extra virgin olive oil, salt, pepper, rosemary and toss well. Spread evenly into a single layer. If your baking sheet isn’t large enough, make sure you use two sheets.
- ROAST VEGETABLES: Transfer the baking sheet to the oven and roast for 45 minutes or until the veggies are fork tender and caramelized.
What Is Considered A Root Vegetable?
Root vegetables have long been enjoyed as a delicious part of a healthy diet. Defined as an edible plant that grows underground, potatoes, carrots and onions are a few common examples that most are familiar with.
Are Root Vegetables Hard To Digest?
Whereas cooked leafy and cruciferous vegetables such as kale, brussels sprouts, broccoli, cabbage and cauliflower take approximately 40-50 minutes to digest. Root vegetables like turnips, beetroot, sweet potatoes, radishes and carrot digest in an hour.
How Do You Store Uncooked Root Vegetables Long Term?
Store them in a cool pantry or closet at 55°F to 60°F. If no cool place is available, pack them in layers of sand in barrels or crates. The sand cushions and keeps the tubers cool, but not cold enough to freeze. Place the containers in a moderately warm basement or garage.
Expert Tips And Tricks
- The secret to roasting different root vegetables at the same time is to cut them all roughly the same size. This will ensure they will all cook evenly at the same time.
- If making a big dinner, save time by making these ahead and place them in the oven for a quick reheating.
- Don’t crowd the baking sheet. As they cook, vegetables give off moisture, and when arranged too close together it results in a soggy outcome.
- For less mess, line the baking sheet with parchment paper.
Store leftover roasted root vegetables in the refrigerator in an airtight container for 3-4 days.
Root vegetables generally freeze well. Peeled or unpeeled beets, carrots, parsnips and celery root all freeze well, especially when blanched. Freeze roasted vegetables in an airtight container or freezer bag for up to 6 months. Note that potatoes are an exception and do not freeze as well.
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Roasted Root Vegetables
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 2 pounds carrots peeled and cut into 1-inch chunks
- 2 pounds beets peeled and cut into 1-inch chunks
- ½ cup olive oil extra virgin
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper ground
- ¼ cup fresh rosemary leaves chopped
- Preheat the oven: Preheat the oven to 425°F. Arrange a rack in the middle of the oven.
- Prepare vegetables: Place the root vegetables on a large baking sheet (21×15-inch) or two smaller ones. Drizzle with the extra virgin olive oil, salt, pepper, rosemary and toss well. Spread evenly into a single layer. If your baking sheet isn’t large enough, make sure you use two sheets.
- Roast vegetables: Transfer the baking sheet to the oven and roast for 45 minutes or until the veggies are fork tender and caramelized.