Roasted root vegetables are a wonderful way to enjoy the earthy and sweet flavors of these nutritious veggies. They are easy to make and can be served as a side dish or added to salads, bowls, wraps, or soups. Plus, they are vegan and gluten-free!
What You Need
- A variety of root vegetables, such as carrots, rutabagas, parsnips, turnips, radishes, or potatoes. You can use any combination you like, or just one type.
- Olive oil
- Balsamic vinegar
- Maple syrup
- Fresh rosemary
- Orange zest
- Salt and pepper
How to Prepare
- Preheat your oven to 450°F and line a large baking sheet with parchment paper.
- Cut your root vegetables into similar-sized pieces, about 1/2 inch thick for denser ones like rutabagas and potatoes, and 1 inch thick for softer ones like carrots and parsnips. You can leave small radishes whole or cut them in half.
- In a large bowl, toss the root vegetables with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt and pepper until well coated.
- Spread the root vegetables in a single layer on the prepared baking sheet. If they are too crowded, use two baking sheets.
- Roast for 15 minutes, then flip and toss them with a spatula. Roast for another 10 to 15 minutes or until fork-tender and caramelized on the edges.
- Enjoy your roasted root vegetables hot or at room temperature.
Tips and Variations
- You can use any herbs or spices you like to season your root vegetables. Some good options are thyme, sage, garlic, cumin, or paprika.
- You can drizzle some tahini sauce, yogurt sauce, or pesto over your roasted root vegetables for extra flavor and creaminess.
- You can store leftover roasted root vegetables in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or microwave before serving.
