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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.
Why You’ll Love Roasted Root Vegetables
- 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.
Key Ingredients & Substitutions
- 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.
Special Tools You’ll Need
- Cutting Board and Large Sharp Knife
- Potato Peeler
- Two Sheet Pans – You can line them with foil for easy cleanup if you prefer.
- Liquid Measuring Cup
- Measuring Spoons
- Kitchen Scale – To weigh the vegetables. (Or, you can weigh them at the grocery store when purchasing – you’ll want about 6 pounds for this recipe.)
- Large Bowl
- Large Spatula
How do I make Roasted Root Vegetables?
- Prepare each vegetable by peeling or trimming and cutting them into large bite-sized pieces.
- Chop parsley, thyme, and rosemary along with salt and pepper to a fine minced texture.
- 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.)
- 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.)
- Roast until the vegetables are fork-tender – swapping the pans on the racks halfway through roasting.
- Serve warm or at room temperature.
Cooking Tips & Tricks
If you are worried about some vegetables cooking more quickly than others, line each variety up individually on the sheet trays in rows. Then oil and season and roast. As you check for doneness, remove any vegetables that are done before the 35 minutes are up.
Frequently Asked Questions
- 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.
You might like these other Roasted Vegetable Recipes
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Roasted Root Vegetables
A delicious medley of roasted root vegetables including potatoes, sweet potatoes, parsnip, celery root, and beets.
Ingredients
6 pounds of any combination of root vegetables such as orange, yellow and purple carrots, white, yellow, or purple top turnip, celery root, sweet potato, new red potatoes, golden beets, and parsnips
1 pound yellow onion, peeled and cut into wedges (about 2 medium onions)
1/2 cup extra virgin olive oil
1/2 cup fresh Italian flat leaf parsley
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
6 large cloves fresh garlic, left whole
1/4 cup dried cranberries
Instructions
- Preheat the oven to 425 degrees F with two racks in the middle and upper third of the oven.
- Prepare vegetables by peeling or trimming them into larger than bite sized pieces (they will shrink to bite sized). Trim ends from carrots and parsnips and rinse but do not peel before cutting, Use a large sharp knife to cut skin from celery root, turnips, and golden beets, then cut into bite sized pieces. Peel new red potatoes and sweet potatoes last so they stop oxidizing by sitting in the air too long before oiling. Cut into bite sized pieces.
- Peel and cut onions into wedges.
- Place all vegetables into a large bowl and toss with the oil.
- On your cutting board, place parsley, thyme, rosemary, salt, and pepper in a pile and start chopping to a finely chopped mixture. The salt helps break down the herbs.
- Sprinkle this over the vegetables and toss then pour out onto two sheet trays and roast for 20 minutes.
- Remove both pans and using a heavy metal spatula, toss the vegetables on each pan.
- Add the whole garlic and the dried cranberries to one of the pans and toss.
- Place both pans back in the oven but switch racks so the one on the bottom is now on the top and the one on top is now on the bottom.
- Roast for 15 more minutes and remove.
- Use the large spatula to lift the vegetables off and onto a platter for serving.
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Family Feast… You present beautiful and so-o-o nutritious recipes and photos. You both are inspiring. Thank you. Happy Valentine Day! And Happy Ash Wednesday! What a great start to Lent with Veggies!!
Thank you Patti! Happy Valentine’s Day to you too!
Beautiful display for a special dinner! With the disparity in size of veg pieces, would it be advisable to separate larger/smaller to separate trays and remove smaller earlier?
Thanks Dale – See our Cooking Tips and Tricks – we suggest doing exactly that. 🙂
This is a wonderful recipe
Thank you Susan!