I’m always on the lookout for healthy and easy side dishes. This recipe for roasted root vegetables is definitely one of my “go to” recipes that I make all the time. It’s perfect year round since root veggies are almost always available. Plus, it’s very versatile because you can just use whatever you can find at the grocery store or farmer’s market.
You do have to invest some time in the recipe – it takes time to peel the veggies and then a fair bit of time to cook them in the oven. I just make sure to prepare this dish first and then start preparing the other parts of the meal. This dish is also very forgiving – if you leave the veggies in the oven a bit longer than you should they’ll still turn out well.
I like to serve this for dinner when we have friends or family over. Depending on the numbers, I just add or subtract some veggies. Also, since it includes a variety of roasted root vegetables people can pick out what they might not like.
Ingredients to Make Roasted Root Vegetables
I like to use a mix of parsnips, beets, carrots, butternut squash and sweet potatoes.
For the roasted root vegetables pictured, I used two parsnips, three beets and half a package of cubed butternut squash.
You’ll also need:
Olive oil spray
Herbes de Provence