Roasted Root Vegetables
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
- ¼cup olive oil
- Salt and black pepper
- Chopped rosemary, thyme or parsley, plus more for garnish
Nutritional analysis per serving (8 servings)
199 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Step 2
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Private Notes
Comments
Include in your veg mix several (peeled) whole cloves of garlic and some shallots, quartered if large, otherwise halved. Before final 20 minutes of roasting, add a mixture of 2-3 T red wine vinegar and 2-3 T brown sugar. Enjoy!
line pan with parchment or aluminum foil
Couldn't be easier. I basically emptied my vegetable drawer: carrots, parsnips, turnips, celery root, onions, shallots, tossed them with the olive oil, turned at 20 minutes and added thyme, and cooked for another 20 minutes. Then let them sit in cooling down oven until ready to serve.
I added golden and red beets roasted a head of time since they take more time and also added red onion. This gave the mix more color and a touch of sweetness.
This was a great way to use the two heads of Romanesco cauliflower I got from my CSA, along with carrots and potatoes as well as onion and garlic. I added herbes de Provence toward the end. I cook for one so I plan to have roasted vegetable soup with the leftovers.
Roasted root veggies are great fresh out of the oven as a stand alone, part of a bowl, or accompanying a protein. Another option is turning them into a soup. I blend them with a nut butter, some stock of choice, and whatever seasonings fit the mood. Chilies, cumin, ginger, cinnamon, thyme, and/or add a splash of chili oil, toasted sesame oil, cocuonut milk are tasty. I often reserve some of the veggies and add them to the soup bowl and then ladle the puréed soup overtop. Toasted seeds/nuts too!