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How to Roast Root Vegetables

Daring Gourmet By

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One of my most favorite ways to prepare vegetables is roasting them—especially root vegetables like carrots, parsnips, rutabagas and turnips.  

 

Roasting at high heat has a caramelizing effect that draws out both the flavor and sweetness of the vegetables. It’s almost like eating candy, but healthier! 

Roasting root vegetables is super easy. I’m going to show you a basic oil, salt and pepper method. From there you can take whatever culinary license you want—sprinkle some cumin seeds over the veggies, or go for an Asian flair and sprinkle them with sesame seeds and a drizzle of toasted sesame oil. You could serve the veggies slathered with some chermoula, sprinkled with gremolata or whatever your heart desires, really!

But you don’t need to get fancy. Even the basic route of olive oil, pepper and salt makes roasted root vegetables absolutely sublime.

These roasted veggies make a perfectly elegant side dish and are fuss-free. Just let them do their thing in the oven while you prepare the rest of dinner.

Let’s get roasting!

 

how to roast root vegetables

You can use whichever variety of root vegetables you prefer and whatever quantity you like. Choose one variety or go with a mixture. We’re going to use carrots, parsnips, rutabagas and turnips.

 

how to roast root vegetables

Peel and wash the veggies, then cut them into roughly uniform widths so they finish roasting at the same time. You can cut everything into equal lengths or vary them. There’s no right or wrong here!

 

roast root vegetables

Toss the veggies in some olive oil and give them a sprinkling of salt and freshly ground black pepper. Make sure to use enough olive oil so the veggies are evenly coated to promote even roasting.

 

roast root vegetables

Preheat the oven to 400ºF. Lay the vegetables in a single layer on a cookie sheet or in a casserole dish and put them in the oven on the middle rack. Roast them for 25-35 minutes, depending on the size of the veggies, until they’re very tender and have started to brown on the edges.

 

roast root vegetables

And that’s it! Serve them as-is or with a sprinkling of fresh herbs (such as parsley) to add a bit of color.

 

These roasted root vegetables are so delicious, you may find yourself eating veggies more than ever before!

For more delicious and healthy eats, visit Kimberly’s food blog, The Daring Gourmet.

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