Easy oven roasted root vegetables
Easy oven roasted root vegetables – Oven Roasted Root Vegetables are a simple, nutritious, and visually appealing vegetable side dish. These caramelized vegetables are ideal for cold-weather gatherings, buffets, or a weekday meal!
Root vegetables have a sweet, earthy taste that appears tailor-made for roasting because of their sweetness and earthiness. It seemed to me that it was past time to review my recipe for Easy oven roasted root vegetables, especially with Thanksgiving fast approaching. Recipes like this have been a popular choice on the site for many years. This hearty combination of veggies, which includes yams, carrots, parsnips, and potatoes, is guaranteed to please. The addition of red onions and garlic cloves enhances the fragrant taste of the dish. These veggies, which are seasoned with rosemary, thyme, and a dash of cumin, are completely irresistible.
Some Cooking Instructions Using the Oven to Roast Root Vegetables
This recipe serves a large number of people; you can simply double the amount and roast two batches at the same time on two baking sheets. This dish is ideal for a buffet since it is equally delicious either warm or at room temperature. It’s also extremely simple to prepare ahead of time and reheat.
You may use any mix of root vegetables that you choose. Are you not a fan of yams? Potatoes in their natural state may be substituted. Has difficulty locating parsnip in the market? Instead, increase the number of carrots you eat. Other root vegetables, such as turnips, daikon, rutabaga, and yuca, will also work well in this recipe. Butternut squash, while it is not a root vegetable, works great in this dish as well. No matter what veggies you use, the key to evenly roasting them is to chop them all to the same size before roasting them. This will ensure that they cook evenly. A terrific method to declutter your produce drawer, and the technique couldn’t be more straightforward.
It’s important to remember that if you’re using red beets in this recipe, the roasting process will produce a pinkish juice that will color the other veggies as well. The hue doesn’t bother me at all; in fact, I think it’s really attractive. You may use golden beets or skip the beets entirely if you don’t want pinkish vegetables in your dish.
I try to keep my ingredients as basic as possible in this easy oven roasted root vegetables dish. Salt, pepper, cumin, rosemary, and thyme are all that’s needed to bring out the earthy, delicious flavors of the root vegetables in this recipe. You may season them with oregano, turmeric, or chili flakes to add extra flavor and heat to the dish. Make use of your culinary ingenuity!
Easy oven roasted root vegetablesCourse: Recipes, Side dishes: Vegetables
1 lb yams (orange sweet potatoes) – 2 small or one large, peeled
3/4 lb red potatoes scrubbed clean, peel on
1/2 lb beets (red or golden), trimmed and scrubbed clean
1/2 lb large carrots peeled and halved lengthwise
1 parsnip medium-sized (4-5 oz), peeled and halved lengthwise
1/2 red onion peeled
6 whole garlic cloves large sized
1/4 cup extra virgin olive oil divided
2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
5 sprigs fresh rosemary (or 3 tsp dried rosemary)
1 tsp ground cumin
1 tsp kosher salt or more to taste
1/4 tsp black pepper or more to taste
- Preheat the oven to 400 degrees F with a rack in the bottom of the oven and the oven door open. Using a sharp knife, cut all veggies into pieces that are about 1 1/2 inches broad. The more uniformly the vegetables are roasted, the more comparable the size of the pieces of vegetables is.
- Place the sliced veggies in a large mixing basin and set aside. Combine 3 tablespoons olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper in a large mixing bowl. Cook, stirring constantly until all the veggies are equally covered with the oil, spices, and herbs.
- 1 tablespoon olive oil should be brushed onto a broad-rimmed baking sheet. Distribute the veggies on the baking sheet in an equal layer. Distribute the rosemary sprigs on top of the veggies so that they are equally spaced over the piece of baking paper.
- 15 minutes in the oven should be enough time to roast the veggies. As you stir the veggies, move the pieces from the edges closer to the center and the chunks from the center farther away from the edge to the center. Return the baking sheet to the oven and continue to roast for another 15-25 minutes, or until the larger pieces are soft and the edges are beginning to turn golden/dark in spots.
- Remove the roasted rosemary sprigs from the pan and toss the veggies together (some leaves of rosemary will remain, this is good). Taste and season with extra salt and pepper to your liking if necessary. Vegetables may be served hot or cold, depending on your preference.