Roasted Root Vegetables
With their crispy, caramelized edges and tender centers, there's not much I don't love about these Roasted Root Vegetables. I dice up a medley of beets, potatoes, parsnips, carrots, and celery root then roast until burnished, sweet, and delicious.
Servings: 6 -8 servings
Ingredients
- 1 lb red potatoes cut into 1 inch cubes
- 3 medium beets peeled and cut into wedges
- 4 medium carrots peeled and cut into 2-inch pieces
- 3 medium medium parsnips peeled and cut into 2-inch pieces
- 1 small celery root about 1 lb, peeled and cut into 1 inch cubes
- ¼ cup olive oil
- 1½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp freshly ground black pepper
- kosher salt to taste
Instructions
- Preheat the oven to 425°F. Place two large rimmed sheet pans in the oven while it preheats.
- Pat all the vegetables (1 lb red potatoes, 3 medium beets, 4 medium carrots, 3 medium medium parsnips, and 1 small celery root) thoroughly dry.
- Place the 3 medium beets (peeled, cut into wedges) and 1 lb red potatoes (cut into 1" cubes) together in one bowl.
- Place the 4 medium carrots (peeled, cut into 2" pieces), 3 medium medium parsnips (peeled, cut into 2" pieces), and 1 small celery root (peeled, cut into 1" pieces)in a separate bowl for the second sheet pan.
- In a small bowl, whisk together the ¼ cup olive oil, 1½ tsp garlic powder, 1 tsp onion powder, ½ tsp freshly ground black pepper, and a pinch of kosher salt.
- Divide this mixture approximately evenly between the two bowls of vegetables and toss thoroughly. You want the vegetables lightly coated, not wet.
- Carefully remove the hot sheet pans from the oven.
- Spread the potatoes and beets over one pan in a single layer, placing as many potatoes as possible cut-side down.
- Spread the carrots, parsnips, and celery root over the second pan.
- Leave some space between the pieces. Overcrowding will cause the vegetables to steam.
- Roast for around 35 minutes, rotating the sheet pans between the oven racks halfway through.
- Flip or toss the vegetables after about 15-20 minutes.
- They're ready when fork-tender inside with deeply golden, caramelized edges.
- Depending on how you've cut the vegetables, the carrot-parsnip pan may finish earlier than the beet-potato pan, so start checking around 25 minutes.
- Transfer the vegetables to a large serving platter and sprinkle with freshly ground pepper.
Preheating the pans helps the vegetables start browning immediately.
Keeping the beets separate prevents them from staining all the other vegetables pink.
Notes
Storage: Store cooled leftovers in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 3 months (thaw overnight before reheating).
Reheating: Reheat in the oven on a sheet pan at 350°F for 5-10 minutes until warmed through. You can also microwave individual portions, but they won't be as crisp.
Make them cheesy: Sprinkle with grated Parmesan cheese in the final 5 minutes of roasting.
Make them spicy: Add a little cayenne or red pepper flakes to the veggies along with the other seasonings.
Curried roasted veggies: Toss the vegetables with 1 tbsp curry powder before roasting.
Herby garnish: Sprinkle with fresh thyme or chopped parsley after roasting to add a fresh flavor.
Nutrition
Calories: 280kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 192mg | Potassium: 1282mg | Fiber: 10g | Sugar: 14g | Vitamin A: 6828IU | Vitamin C: 32mg | Calcium: 98mg | Iron: 2mg