Roasted Root Vegetables

Roasted Root Vegetables

 

Roasted root vegetables are one of my favourite go to recipes in the fall or on a cool winter night.  They are the perfect side dish for any roast dinner not to mention very versatile and so easy to make!  These are so fragrant when they cook and come out of the oven soft on the inside with a slight crunch on the outside.  The Mini Taste Tester ruins them with ketchup or dippy sauce as it’s called in our house, but he eats them (at least sometimes).

Roasted Root Vegetables

Roasted Root Vegetables

Ingredients

  • 1.5 pounds mini potatoes
  • 1 large carrot
  • 1 large parsnip
  • 1 small sweet potato
  • 1 tablespoon minced garlic or 5 cloves
  • 3 tablespoon extra virgin or garlic infused olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper

Directions

  1. Preheat oven to 425°F degrees
  2. Spray 9”x13” baking pan with non-stick cooking spray.
  3. Peel carrot and parsnip. Wash potatoes and sweet potato.
  4. Chop all vegetables into 1” chunks and place in a large bowl.
  5. Add the garlic, olive oil, Italian seasoning, salt and pepper.  Toss to coat.
  6. Pour into baking pan and place in oven.
  7. Bake for approximately 1 hour or until veggies are tender and slightly browned and crispy.

Notes:

  • When I make these, I always seem to have something else in the oven roasting at a totally different temperature.  Roasted root vegetables can be cooked at a lower temperature if required. If this is the case, allow for additional cooking time and cook at high temperature for last 15 minutes to achieve browning on the outside of vegetables.
  • Feel free to experiment with the types of vegetables you choose.  You can do just potatoes if you like.  I would do 2-2.5 pounds.  Just potatoes are delicious too and sometimes a better choice if you have picky eaters!

Author:  Red Dish Kitchen

Roasted Root Vegetables
 
Prep time
Cook time
Total time
 
These veggies are crispy on the outside, soft on the inside and great with so many fall and winter meals.
Author:
Serves: 6
Ingredients
  • 1.5 pounds mini potatoes
  • 1 large carrot
  • 1 large parsnip
  • 1 small sweet potato
  • 1 tablespoon minced garlic or 5 cloves
  • 3 tablespoon extra virgin or garlic infused olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
Directions
  1. Preheat oven to 425°F degrees
  2. Spray 9”x13” baking pan with non-stick cooking spray.
  3. Peel carrot and parsnip. Wash potatoes and sweet potato.
  4. Chop all vegetables into 1” chunks and place in a large bowl.
  5. Add the garlic, olive oil, Italian seasoning, salt and pepper. Toss to coat.
  6. Pour into baking pan and place in oven.
  7. Bake for approximately 1 hour or until veggies are tender and slightly browned and crispy.
Notes
When I make these, I always seem to have something else in the oven roasting at a totally different temperature. Roasted root vegetables can be cooked at a lower temperature if required. If this is the case, allow for additional cooking time and cook at high temperature for last 15 minutes to achieve browning on the outside of vegetables.

Feel free to experiment with the types of vegetables you choose. You can do just potatoes if you like. I would do 2-2.5 pounds. Just potatoes are delicious too and a good choice if you have picky eaters!

 

 

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