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Oven Roasted Root Vegetables Recipe

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4.3 from 7 reviews

A delicious and wholesome Oven Roasted Root Vegetables recipe featuring yams, red potatoes, beets, carrots, parsnip, and aromatic herbs. This dish offers a perfect balance of earthy flavors with a crispy, caramelized exterior and tender interior, ideal as a hearty side or light main.

Ingredients

Vegetables

  • 1 pound yams (orange sweet potatoes) – 2 small or one large, peeled
  • 3/4 pound red potatoes, scrubbed clean with peel on
  • 1/2 pound beets (red or golden), trimmed and scrubbed clean
  • 1/2 pound large carrots, peeled and halved lengthwise
  • 1 medium parsnip (4-5 oz), peeled and halved lengthwise
  • 1/2 red onion, peeled
  • 6 whole garlic cloves, large sized

Seasonings and Oils

  • 1/4 cup extra virgin olive oil (divided into 3 tbsp and 1 tbsp)
  • 2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
  • 5 sprigs fresh rosemary (or 3 tsp dried rosemary)
  • 1 teaspoon ground cumin (optional)
  • 1 teaspoon kosher salt (or more to taste)
  • 1/4 teaspoon black pepper (or more to taste)

Instructions

  1. Prepare the Oven and Vegetables: Place a rack in the bottom of your oven and preheat it to 400°F (200°C). Slice all vegetables into chunks approximately 1 1/2 inches wide to ensure even roasting. Place the cut vegetables and garlic cloves into a large mixing bowl.
  2. Season the Vegetables: Add 3 tablespoons of olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper to the bowl. Stir well to coat all the vegetables evenly with the oil, herbs, and spices.
  3. Prepare the Baking Sheet: Brush a large rimmed baking sheet with the remaining 1 tablespoon of olive oil. Evenly spread the seasoned vegetables on the baking sheet, then distribute the rosemary sprigs evenly on top.
  4. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 15 minutes. Remove and stir the vegetables carefully, moving outer pieces towards the center and pieces in the center to the edges to promote even cooking.
  5. Continue Roasting: Return the baking sheet to the oven and roast for an additional 15 to 25 minutes, or until the largest chunks are tender inside and the edges are golden and starting to caramelize.
  6. Finish and Serve: Remove the rosemary sprigs from the vegetables, stir the dish to mix in any rosemary leaves that remain. Adjust seasoning with additional salt and pepper to taste. Serve warm or at room temperature.

Notes

  • For Passover dietary restrictions, the ground cumin can be omitted.
  • Use similar-sized vegetable pieces to ensure even roasting.
  • Vegetables can be prepped a few hours ahead and roasted just before serving to save time.
  • This recipe is naturally gluten-free and vegetarian.
  • Leftovers can be refrigerated and enjoyed cold or reheated.

Find it online: https://cookedbysarah.com/oven-roasted-root-vegetables-recipe/