Roasted Root Vegetables

by Sabrina Snyder

Published on Last updated

14 Comments

5 from 2 votes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Roasted Root Vegetables are an easy way to mix up your easy weeknight meals and add in some new flavors without any extra effort.

Roasted Root Vegetables are an easy way to mix up your easy weeknight meals and add in some new flavors without any extra effort.Oven Roasted Root Vegetables

Oven Roasted Root Vegetables are a quick and easy way to make your normal weeknight meals taste like they’re special holiday meals.

We’re all used to roasted carrots as a side dish, or even a mix of say, Rainbow Roasted Vegetables but with an easy swap of roasted root vegetables you’ll be able to introduce new and more unique vegetables to your family meal with no extra effort.

So what vegetables am I talking about here?

Parsnips:

What are the differences between Parsnips and Carrots? Parsnips are the carrot’s blonder cousin but the flavor is SO MUCH better, less sweet and more filling. Parsnips vs. Carrots is an interesting conversation because parsnips taste more intense, have a more fibrous texture and are slightly spicier than carrots. Carrots on the other hand are softer, creamier and just 100% sweet when roasted.

Turnips:

What do turnips taste like? They’re peppery, like radishes, but when roasted they can have the flavor of roasted cauliflower or cabbage. Turnips that are boiled before roasting can also help remove some of the bite, but I love them roasted without boiling. Turnips are an unsung hero of the roasted vegetable game.

Lots of turnips, parsnips, carrots and rutabagas in the mix for a delicious roasted root vegetable tra.

Carrots:

The classic roasted vegetable I love including carrots because they make the tray of roasted root vegetables much more approachable. They’re sweet so the more strongly flavored veggies will be mellowed out by the carrots.

Rutabagas:

What do Rutabagas taste like? I wanted to include these so badly because they are the best at mimicking potatoes when roasted but my whole neighborhood was out of them! They’re a delicious addition to a roasted root vegetable platter and you 100% should include them.

Fibrous vegetables like these root vegetables are going to be a great healthy addition to your meal, they’re higher in fiber and have great nutritional value.

An easy and quick side dish to your favorite weeknight meals, roasted root vegetables will make any dinner feel special!

Looking for more roasted side dishes?

Tools Used in the Making of these Oven Roasted Root Vegetables:
Sheet Pan: A good quality sheet pan, I keep a stack of these in my kitchen. And they don’t need to be expensive. Just make sure you keep the food from touching each other/in a single layer for optimal roasting.
My Favorite Knife: This is a funny one to mention but I will because there is so much chopping here. I have almost everything you’d imagine Williams-Sonoma would sell including a super expensive Shun Knife Set. Instead of using that, I use this knife every single time I cook. I bought it in 2005 and the whole set was 20$ The knife I love is the rock ‘n chop one with the ball on top and the curved blade. Never been sharpened and I can cut anything with it. Total knife love. Also, 1200 reviews on Amazon can’t be wrong. This knife is amazing.
Vegetable Peeler: On that note, this peeler has been in my kitchen since 2010 and is as sharp as ever. The peels are also super thin so you don’t trash a lot of your vegetables when peeling them.

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Roasted Root Vegetables

Roasted Root Vegetables are an easy way to mix up your easy weeknight meals and add in some new flavors without any extra effort.
Yield 6 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Starch Side
Cuisine American
Author Sabrina Snyder
Roasted Root Vegetables are an easy way to mix up your easy weeknight meals and add in some new flavors without any extra effort.
PrintRate

Ingredients
 

  • 3 medium turnips about softball sized
  • 5 carrots
  • 4 parsnips
  • 2 tablespoons canola oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Preheat the oven to 400 degrees.
  • Wash and peel the vegetables and cut them into 1 – 1 ½ inch chunks.
  • In one large bowl add 2 tablespoons of oil, salt and pepper and gently toss the vegetables in it.
  • Arrange the vegetables in a single layer onto your cookie sheet.
  • Roast for 30-35 minutes or until they’re just starting to brown and they are fork tender.

Video

Nutrition

Calories: 157kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 667mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8492IU | Vitamin C: 33mg | Calcium: 72mg | Iron: 1mg
Keyword: Roasted Root Vegetables

Want to save this recipe? Create a free account to easily save your favorite recipes

Roasted Root Vegetables are an easy way to mix up your easy weeknight meals and add in some new flavors without any extra effort.

Photo used in a previous version of this post.

Parsnips, Turnips, Carrots and more in this easy Roasted Root Vegetable Recipe.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  2. I subscribed to Dinner Then Dessert because I like seeing new recipes and ideas for dinner. You have great recipes but unfortunately I feel overwhelmed with pop-up ads. I know this is how you earn money but it has gotten ridiculous. There are too many ads and for that reason I want to unsubscribe.

    Reply