why make this recipe

Roasted Root Vegetables are a delicious and healthy way to enjoy seasonal produce. This dish is simple to prepare and packed with flavor. Roasting brings out the natural sweetness of the vegetables, making them a perfect side for any meal. They are colorful, and nutritious, and add a wonderful warmth to your table.

how to make Roasted Root Vegetables

Ingredients:

2 large carrots, peeled and cut into chunks
2 medium beets, peeled and cut into chunks
2 medium potatoes, cut into chunks
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (such as rosemary or thyme) for garnish (optional)

Directions:

Preheat your oven to 425°F (220°C).
In a large bowl, combine the carrots, beets, and potatoes.
Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for about 25-30 minutes or until tender and crispy, stirring halfway through.
Remove from the oven and garnish with fresh herbs if desired. Serve warm.

how to serve Roasted Root Vegetables

Roasted Root Vegetables can be served hot as a side dish alongside meats like chicken, beef, or fish. They also make a great addition to grain bowls or salads, adding texture and flavor. You can enjoy them on their own or mix them with your favorite dipping sauce.

how to store Roasted Root Vegetables

To store leftover Roasted Root Vegetables, let them cool completely first. Then, place them in an airtight container in the refrigerator. They can be stored for up to 3-4 days. To reheat, simply spread them on a baking sheet and warm in the oven until heated through.

tips to make Roasted Root Vegetables

Cut the vegetables into similar sizes for even cooking.
Feel free to mix in other root vegetables like turnips or sweet potatoes.
Experiment with different herbs and seasonings to customize the flavor to your liking.
For extra crispiness, you can use a convection setting on your oven if available.

variation

You can add garlic cloves or onion wedges to the mix for added flavor. Another variation is to drizzle balsamic vinegar over the vegetables during the last 5 minutes of roasting for a tangy twist.

FAQs

Q: Can I use frozen vegetables?
A: Fresh vegetables are best for roasting, but if you use frozen, adjust the cooking time as they may take longer to cook and may not get as crispy.

Q: How can I make this dish vegan?
A: This recipe is naturally vegan since it doesn’t include any animal products. Enjoy it as is!

Q: Can I prepare the vegetables ahead of time?
A: Yes, you can chop the vegetables a day in advance and store them in the refrigerator, then season and roast them when you are ready.

Roasted Root Vegetables

Print Recipe

Delicious and healthy Roasted Root Vegetables that are simple to prepare and packed with flavor.

Author: kaoucheegmail-com
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 large carrots, peeled and cut into chunks
2 medium beets, peeled and cut into chunks
2 medium potatoes, cut into chunks
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (such as rosemary or thyme) for garnish (optional)

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the carrots, beets, and potatoes.
Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for about 25-30 minutes or until tender and crispy, stirring halfway through.
Remove from the oven and garnish with fresh herbs if desired. Serve warm.

Notes

Cut the vegetables into similar sizes for even cooking. Experiment with different herbs and seasonings to customize the flavor.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 6g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: roasted vegetables, healthy side dish, vegan recipe