Roasted Root Vegetables
This Roasted Root Vegetables recipe is a perfect side dish for those cold-weather days. This recipe lets you taste each of the unique flavors of these veggies. From rutabaga to parsnip, bright-red beets and red potatoes, the hearty aroma created from this dish is irresistible!
Servings
2
Ready In:
40 minutes
Calories:
272
Good For:
Lunch
Ingredients
-
2 small or 1 large sweet potato
-
3 small red potatoes
-
2 beets
-
2 medium carrots
-
1 medium parsnip sized (4-5 oz)
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1 small red onion
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1 medium rutabaga
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1 medium turnip
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1/4 cup extra virgin olive oil
-
2 teaspoons kosher salt or more to taste
-
1 teaspoon black pepper or more to taste
Directions
Red beets will “bleed” onto the other vegetables. To avoid this, keep them separate and mix together only after baking.
Step 1. Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast. Place cut vegetables into a large mixing bowl. Add olive oil, salt, and black pepper. Stir until all vegetables are evenly coated with oil, and seasonings.
Step 2. Spread the vegetables out evenly on the baking sheet. Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 10-15 minutes.
Step 3. Vegetables can be served warm or at room temperature.
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