why make this recipe
Roasted root vegetables are not only delicious but also easy to make. This dish brings out the natural sweetness of the vegetables through roasting. It’s a great way to enjoy healthy, seasonal ingredients and can be a perfect side for any meal. Plus, the vibrant colors of carrots, beets, and potatoes make the dish visually appealing.
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
You can serve roasted root vegetables as a side dish with grilled meats, fish, or vegetarian meals. They also pair well with grains like quinoa or rice. For an extra touch, drizzle some balsamic glaze or a squeeze of lemon over the top before serving.
how to store Roasted Root Vegetables
To store leftover roasted root vegetables, let them cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3-4 days. When ready to eat, you can reheat them in the oven for a few minutes to regain their crispiness.
tips to make Roasted Root Vegetables
- Cut the vegetables into similar sizes so they cook evenly.
- Feel free to mix in other root vegetables like sweet potatoes or parsnips for variety.
- If you want a bit of heat, add a pinch of red pepper flakes before roasting.
variation
You can customize this recipe by adding different herbs and spices, such as garlic powder, paprika, or cumin. You could also toss in some onions or bell peppers for added flavor.
FAQs
Can I use frozen root vegetables?
Yes, you can use frozen root vegetables, but they might release more moisture and may not get as crispy.
How can I make this recipe vegan?
This recipe is already vegan, as it doesn’t include any animal products.
Can I prepare the vegetables ahead of time?
Yes, you can prep the vegetables a day in advance. Just store them in the fridge in an airtight container and roast them when you’re ready to cook!
Roasted Root Vegetables
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious and visually appealing roasted root vegetables, perfect as a side dish for any meal.
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)
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 vegetables into similar sizes for even cooking. You can mix in other root vegetables for variety. For heat, add red pepper flakes before roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: root vegetables, roasted, vegan, healthy sides, easy recipe