Roasted root veggies. Cut the onions through the base core to keep some of the layers in chunky pieces. Place the root vegetables and onion in a roasting pan. Toss the vegetables with the olive oil and salt to taste.
This recipe has been a favorite on the site for years. With yams, carrots, parsnip, and potatoes, this hearty mix of vegetables is sure to satisfy. Drizzle with the olive oil, then season with thyme, salt, and pepper. You can cook Roasted root veggies using 5 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Roasted root veggies
- It’s 2 of Purple sweet potatoes cubed.
- You need 6 of Red potatoes.
- Prepare 6 of Carrots.
- It’s of Salt and pepper (based on preference).
- It’s of Italian Seasoning (again based on preference).
Roasted Root Vegetables are a great and simple recipe for a delicious side dish recipe all year long! Root vegetables (including sweet potatoes, parsnips, potatoes, carrots, turnips, or beets) are tossed with a bit of olive oil and a sprinkle of seasoning and roasted until golden! Stir the oil and oregano in a large bowl. Add sweet potatoes, carrots (or parsnips) and onion.
Roasted root veggies step by step
- Preheat oven to 350.
- Dice and cube veggies to size preference.
- Put on sheet pan (use tin foil for easy clean up).
- Season to taste.
- Drizzle olive oil all over the top of the veggies.
- Bake in oven.
Sprinkle vegetables generously with sea salt and pepper and spread on a baking sheet. Roasted Rosemary Root Vegetables These roasted root vegetables, flavored with fresh rosemary, just may be the stars of the meal. Not only is this recipe easy, healthy and delicious, but there's also a make-ahead option for easy entertaining. I didn't have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & the more delicate vegetables (peppers & zucchini) in another bowl, they I divided the oil/vinegar/herb mixture between the two bowls.