Roasted Root Vegetables Recipe

Ingredients:

Root Vegetables:

  • 1-1.5 pounds of your favorite root vegetables.
  • Choose from: carrots, parsnips, potatoes, sweet potatoes, beets, radishes, turnips, rutabaga, etc.

Onion (Optional): 1/2 to 1 medium onion, cut into wedges

Olive Oil: 3-4 tablespoons

Herbs:

  • 1-2 tablespoons fresh herbs (like rosemary, thyme, sage, or a combination) OR
  • 1 teaspoon dried herbs

Salt and Pepper: 1 teaspoon salt, 1/2 teaspoon black pepper (adjust to taste)

Flavor Options (Choose 1):

  • Balsamic Glaze: 1-2 tablespoons
  • Maple Syrup: 1-2 tablespoons
  • Honey + Dijon Mustard: 1 tablespoon honey, 1 teaspoon Dijon mustard
  • Spice Blend: Your favorite spice combo (Italian seasoning, curry powder, Cajun seasoning, etc.)

Instructions:

Preheat Oven & Prep:

  • Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
  • Wash and scrub vegetables thoroughly. Peel if desired (beets, tough carrots, etc.). Trim tough ends.

Cut Vegetables:

  • Cut all vegetables into bite-size pieces, roughly 1-inch chunks.
  • If using beets, consider roasting them on a separate pan to avoid staining other vegetables.

Season:

  • In a large bowl, combine the cut vegetables, onion (if using), olive oil, herbs, salt, and pepper. Toss to coat evenly.

Choose a flavor option from the list above:

  • Drizzle with balsamic glaze, maple syrup, or the honey-mustard mixture.
  • Add a favorite spice blend.

Roast:

  • Spread vegetables in a single layer on the baking sheet.
  • Roast for 25-35 minutes, or until tender and lightly browned, stirring halfway through. Roasting time will depend on the vegetables you select.

Check for Doneness:

  • Pierce the thickest vegetables pieces with a fork to make sure they’re easily tender.

Serve and Enjoy:

  • Season with additional salt and pepper to taste, if needed.
  • Serve immediately as a delicious and healthy side dish!

Tips:

  • Cut for Success: Keep vegetable pieces uniform in size for even cooking.
  • Crowding Control: Don’t overcrowd the pan, or your veggies will steam instead of roast. Use two pans if needed.
  • Add-Ins: Consider adding garlic cloves or a squeeze of lemon juice in the last 5 minutes of roasting.
  • Customization: The beauty of roasted root vegetables is that you can easily adjust based on what you have and love!

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