Roasted Root Vegetables
Hearty roasted root vegetables are roasted until they're tender on the inside and caramelized on the outside. This vegetable medley is easy to prep ahead of time and all gets cooked on one sheet pan.
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Servings: 6 servings
INGREDIENTS
- 2 Tablespoons unsalted butter (Optional Note 1)
- 2 golden beets peeled, sliced into 1-inch rounds, and quartered (Note 2 red beets)
- 1 large sweet potato or 2 medium, peeled, sliced into 1-inch rounds and quartered
- 3 large carrots peeled and cut into 1-inch slices on the bias (Note 3)
- 3 parsnips peeled and cut into 1-inch slices on the bias (Note 3)
- 1/2 medium red onion peeled and cut into 1/2 inch chunks
- 1 /12 teaspoons EACH: dried rosemary, dried sage, dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
INSTRUCTIONS
- Preheat the oven to 425°F.
- In a medium saucepan add the butter and cook over medium heat. The butter will melt, then bubble, and finally start to froth. Whisk often until it froths then start to whisk continuously. As the froth clears you’ll start to see the bottom of the pan and brown bits will begin to form. Remove it immediately from the heat and continue to whisk as it will continue browning because the pan is hot. Pour the brown butter into a small dish if you’re worried about overcooking.
- Peel all of the vegetables and cut them all into 1-inch pieces. See the recipe video above for exact methods of cutting the vegetables like we did in these photos.
- Transfer the veggies to a large-rimmed baking sheet. Pour the brown butter overtop and toss to coat. Alternatively, use 2 tablespoons of olive oil.
- Mix the rosemary, sage, thyme, salt, and garlic powder in a small bowl. Sprinkle it evenly on top of the vegetables. Use a spoon or clean hands to toss everything together until all of the vegetables are coated in the spices. Do your best to flatten them out into an even layer. It’s ok if a few overlap at first.
- Roast in the preheated oven for 25 minutes. Carefully remove from the oven and use a wooden spoon or spatula to toss the veggies then flatten them to an even layer. Roast for another 10-15 minutes, until they’re fork tender and the edges and bottoms start to caramelize.
- Serve warm with fresh chopped parsley, sage leaves, or spoon some brown butter on top
Recipe Equipment
Cutting board and sharp chef's knife
Vegetable peeler
Large sheet pan
Notes
Note 1. Brown Butter. This step is optional but it really adds to the caramelized flavor of the vegetables. Use 2 Tablespoons of olive oil instead.
Note 2. Red Beets. We like to use golden beats because they don’t stain (your hands and the other veggies). If you’re using red beats, toss them separately with spices and place them on the baking sheet so they don’t stain the other vegetables.
Note 3. Cutting Carrots and Parsnips. the pieces from the larger end of the carrots and parsnips will be larger but as long as the width is the same the cooking time won’t change. You can slice them in half to make them similar sizes to the pieces from the skinny ends.
Cooking Time. this will vary based on ovens and the size of the vegetables. if the vegetable pieces are larger than 1/2 inch they will take longer to cook.
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 25.6g | Protein: 2.4g | Fat: 4.3g | Cholesterol: 10.2mg | Sodium: 287mg | Fiber: 6.5g | Sugar: 9.3g | Vitamin A: 491.4IU | Vitamin C: 17mg
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