Roasted Root Vegetables

by | Jan 4, 2021 | Beets, Fall, Recipes, Turnips, Vegan, Vegetable Side Dish, Vegetarian, Winter

Roasted Root Vegetables
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When I have a few different root veggies that need to be used, this roasted vegetable dish is our go to. In our CSA box the last couple weeks we’ve been getting turnips, beets, sweet potatoes and onions. Since I had a few carrots too I figured why not roast them all together in a sheet pan? It was the perfect accompaniment to some amazing smoked pork shoulder our awesome neighbor shared with us (Thank you, Donnie!).  This veggie combo is so easy and adaptable I hesitate to call this a recipe. It’s more of an idea. But I loved how the flavors of the veggies combined to create something amazing. And it’s so colorful and warming…just perfect for a fall or winter dinner.

I kept this roasted veggie dish very simple, without a lot of extra spices or herbs, partly because I wanted to let the clean flavors of the vegetables shine, but mostly because I just wanted to get dinner on the table without a lot of fuss and it was easier to just add some salt and pepper! But you can certainly take it up a notch with a bit of garlic, and some dried or fresh herbs and spices.

In order to get the veggies to caramelize a bit and develop a nice “crusty” exterior, keep them all in one layer in the pan, being sure not to crowd them, so all the veggie pieces have contact with the pan. If you’re roasting more than a couple pounds of veggies, use  two sheet pans, so you have room to spread them out.

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Roasted Root Vegetables

  • Author: Stacey McNeill
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Description

This is a very simple, but delicious, vegetable dish for fall and winter, when root vegetables are still plentiful.

Ingredients

  • 1 large sweet potato
  • 2 medium turnips
  • 2 large carrots
  • 1 small onion
  • 2 medium beets
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt (or more to taste)
  • 1/2 teaspoon freshly ground pepper (or more to taste)

Instructions

  1. Preheat your oven to 425 degrees.
  2. Scrub your vegetables well, and peel if desired. Cut them into thick slices/planks or wedges, keeping the pieces fairly evenly sized.
  3. Toss them in a bowl with the olive oil, salt and pepper, then transfer to a rimmed baking sheet pan. Make sure to spread them out in one layer, so that all vegetable pieces have contact with the pan.
  4. Roast for about 25 to 40 minutes, without stirring, depending on the size of your vegetable pieces. They’re done when they’re soft enough to spear with a fork, and getting that lovely caramelized “charred” appearance on the bottom.