Description
A flavorful and healthy recipe for oven roasted root vegetables, featuring a mix of carrots, sweet potatoes, turnips, parsnips, beets, onions, and celery root, seasoned with a blend of herbs and spices and roasted to tender perfection.
Ingredients
Scale
Vegetables
- 3 pounds of root vegetables (carrots, sweet potatoes, turnips, parsnips, beets, onions, or celery root)
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven. Set your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare the vegetables. Peel the root vegetables or scrub them thoroughly to clean any dirt or impurities.
- Chop vegetables evenly. Cut the vegetables into bite-size pieces, ensuring uniformity in size within each type for even cooking.
- Combine vegetables. Place all the chopped vegetables into a large mixing bowl.
- Season the vegetables. Toss the vegetables with olive oil, garlic powder, onion powder, dried thyme, dried basil, dried oregano, kosher salt, and black pepper until all pieces are thoroughly coated with the seasoning mixture.
- Arrange for roasting. Spread the seasoned vegetables out in a single layer on a large parchment or aluminum foil-lined sheet pan or roasting pan to ensure even cooking.
- Roast the vegetables. Place the pan in the preheated oven and roast for at least 30 minutes, or until the vegetables are fork tender. Larger pieces may require 40 to 50 minutes of roasting time.
Notes
- Use a mix of root vegetables for varied flavors and textures.
- Make sure vegetable pieces are uniform in size to prevent uneven cooking.
- To enhance flavor, you can add fresh herbs like rosemary or thyme during roasting.
- If you prefer crisper vegetables, roast uncovered; for softer, cover with foil midway through cooking.
- Leftover roasted vegetables can be stored in the refrigerator for up to 4 days.
