A healthy and delicious side dish that is fairly hands-off, yet still easy to prepare can be hard to come by. This roasted root vegetable medley though is one such recipe.
Using only a handful of common root veggies, all that’s needed is to peel, dice, and roast the vegetables. Peeling could even be considered optional here!
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Quick Tips For Roasting Root Vegetables
Since this recipe is so easy to do, I won’t bore you with a big long write up. I do want to share a few tips though that will help make the process easier for those that may not have a lot of experience with root vegetables.
–Do you need to peel the vegetables first? Not really. Most vegetables, including root vegetables, have edible skin. In fact, it is oftentimes considered healthier to leave the skin on vegetables before eating them. That said, some root veg like sweet potatoes and onions have very tough skin that becomes leathery and not enjoyable once cooked which is why we recommend peeling the veggies before cooking.
–How big should you cut everything? The key to evenly cooking different vegetables all at once is consistency. That means, all the vegetables should be cut to be roughly the same size. We like to aim for a half-inch square. This makes it easy to eat (pieces are bite-sized), and the root veggies cook faster than if they were cut larger.
–Can I add other veggies to the mix/ make substitutions? If adding soft veggies such as broccoli, cauliflower or onion, make sure to keep them cut a little larger as they will cook quicker than the tough root vegetables. They can also be kept separate and roasted for less time than the root veg if you want to keep some crunch to them. Otherwise, substitutions are generally fine as long as they are similar in texture. Don’t like parsnips? Just add more carrot!
–If using red beets keep in mind they will leech some color as they cook, potentially turning other vegetables pink. Not a huge deal, but can effect the look of the final dish. Beets can also be roasted separately to prevent this.
–If you have a convection oven (oven with fan blowing air around), take note that things will roast faster then in a conventional oven. Keep an eye on the veggies to make sure they don’t burn. The best temperature to roast root vegetables at is about 400F. This cooks the vegetables quite quickly and easily browns them in under 40 minutes.
What Can I Serve These Roasted Root Vegetables With?
If cooking for a large group, simply increase the amount of veggies you cut up, and spread it all out on two or even three sheet trays.
Looking For More Roasted Veggie Sides?
Roasted Root Vegetable Medley
- 1 whole large red beet
- 2 whole carrots
- 2 whole parsnips
- 1 whole medium sweet potatoe
- 3 cloves garlic
- 3 tbsp olive oil
- 1/2 tsp salt
- 1 pinch black pepper
- 1 tbsp fresh parsley chopped
- Pre-heat the oven to 400F, an line a baking sheet with parhcment paper or lightly grease it with oil.
- Peel the root vegetables and trim off the ends. Lightly crush the garlic cloves and remobve the skin.
- Cut the vegetables into bite sized peices, about 1/2 – 1 inch in size. Keep the root vegetables chunks roughly uniform in size to ensure even cooking. Rough chop the garlic cloves.
- Toss all the root veggies in a bowl and add the chopped garlic, oil, salt and pepper. Spread the root vegetable mixyure out on the baking sheet, and roast for 30 minutes.
- After 30 minutes, the vegetables should all be cooked, but not have started to brown at the edges. Roast for another 10 minutes until the edges start to brown.
- Remove the roasted root vegetables from the oven and sprinkle with the freshly chopped parsley. Serve immedietly.