Roasted Root Vegetables Recipe

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 large sweet potato, peeled, cut in half lengthwise, and sliced; 2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note); 3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots; 2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices; 1 large or 2 medium turnips, peeled and cut into large chunks; 1 tablespoon extra-virgin olive oil; 2 tablespoons maple syrup, blackstrap molasses, or agave nectar; Pinch each of ground cinnamon and nutmeg; Fresh rosemary leaves to taste (optional); Salt and freshly ground pepper to taste

Servings: persons

1 large sweet potato, peeled, cut in half lengthwise, and sliced
2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note)
3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots
2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices
1 large or 2 medium turnips, peeled and cut into large chunks
1 tablespoon extra-virgin olive oil
2 tablespoons maple syrup, blackstrap molasses, or agave nectar
Pinch each of ground cinnamon and nutmeg
Fresh rosemary leaves to taste (optional)
Salt and freshly ground pepper to taste

1
Preheat the oven to 425u00b0F.
2
Combine all the vegetables in a large mixing bowl.
3
Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
4
Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
5
Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
6
Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
7
Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
8
Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large sweet potato, peeled, cut in half lengthwise, and sliced, 2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note), 3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots, 2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices, and more.

Yes, Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables

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