Roasted Root Vegetables

A delicious medley of roasted root vegetables including potatoes, sweet potatoes, parsnip, celery root, and beets.

Easy Roasted Root Vegetables

Today we’re sharing a delicious recipe for Roasted Root Vegetables. This hearty and satisfying side dish is a great addition to any meal.

We often roast up a big batch of these vegetables to keep on hand in the
refrigerator. Their earthy flavor goes great with a steak or pork chops, roast chicken, or turkey. We even enjoy these veggies with breakfast or added to salads. They also make a great buffet option and can be served at room temperature.

Today’s recipe includes a colorful and flavorful variety of root vegetables including celery root, purple and orange carrots, parsnips, sweet potatoes, golden beets, white potatoes, onions and garlic – plus the addition of dried cranberries and currants. The dried fruit adds a nice sweetness and texture to the caramelized vegetables.

You can certainly change up the list of veggies in this recipe to suit your tastes. They all roast together in the oven until the vegetables are tender and caramelized.

• The earthy and caramelized flavor of the roasted vegetables, with pops of sweetness from the dried fruit is a wonderful combination.
• This is a versatile side dish recipe that goes great with so many different meals.
• As written, this is a big-batch recipe so it’s great for holiday dinners or feeding a crowd. But feel free to scale back the quantities or enjoy leftovers at another meal.

• Root Vegetables – You can use any variety of root vegetables in this recipe: orange, yellow and purple carrots, white, yellow, or purple turnips, celery root, sweet potato, new red potatoes, yellow potatoes, golden beets, and parsnips. Red beets are another option – just note that they will turn this dish a reddish color.
• Yellow Onions
• Fresh Garlic
• Extra Virgin Olive Oil
• Dried Cranberries or Currants – You can even swap for raisins if you prefer.
• Spices and Fresh herbs – Kosher or sea salt, black pepper, fresh rosemary, fresh thyme, and fresh Italian flat leaf parsley. Feel free to swap in different herbs and seasonings if you’d like.

1. Prepare each vegetable by peeling or trimming and cutting them into large bite-sized pieces.
2. Chop parsley, thyme, and rosemary along with salt and pepper to a fine minced texture.
3. Toss vegetables together in a large bowl with the olive oil, dried cranberries, onions, garlic, spices, and herbs. (See Cooking Tips below for an alternative method.)
4. Divide the vegetables between two sheet trays. (You don’t want the vegetables to be overcrowded. They need some space to evenly roast and caramelize.)
5. Roast until the vegetables are fork-tender – swapping the pans on the racks halfway through roasting.
6. Serve warm or at room temperature.

• Can I make Roasted Root Vegetables ahead of time?  Yes, we usually cook these ahead and heat as needed.
• How do I store leftovers?   Store in a covered container in the refrigerator for up to four days, or freeze and use as needed.
• How do I reheat leftovers? Reheat in the oven or microwave or toss in a hot skillet.
• Can I freeze?  Yes, we freeze smaller portions in zipper seal bags, squeezing out as much air as possible. Then thaw and reheat as noted above.

Roasted Root Vegetables originally appeared on A Family Feast in May 2013. We’ve made some updates to the post and photos but the delicious recipe remains the same.

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