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, two beets and a large sweet potato.
My husband loves parsnips and I really like beets. Just remember when you cut beets your hands are going to get super pink and it sometimes lasts for a few days.
If you’re not familiar with the taste of parsnips, they are quite sweet with a texture like carrots. Speaking of carrots, they would also be a great addition to this roasted root vegetable recipe.
You’ll also need:
Olive oil spray
Herbes de Provence
Instructions to Make Roasted Root Vegetables
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Preheat the oven to 400 degrees
Line a baking sheet with parchment paper and spray lightly with olive oil spray. I used to use aluminum foil and recently made the switch to parchment paper as it’s a bit healthier. It’s still non stick and can be used in the oven up to around 425 degrees.
Wash and peel your veggies
Chop the vegetables into cubes
Spread the cubed vegetables on the pan and lightly drizzle the veggies with olive oil
Sprinkle the veggies with salt and herbs de Provence
Roast the veggies in the oven for approximately 45 minutes. The roasted vegetables should be fork tender. If they aren’t ready, bake them for another 5 minutes.
This is one of my husband’s favourite side dishes. It works well with chicken, fish or beef. You should try it with Nana’s Special Chicken…
Extras are great as leftovers the next day – no need to even warm them up.
I hope you enjoy the recipe as much as we do.