Roasted Root Vegetables

Posted October 9, 2023 by: Admin #Kitchen

Enhance Your Fall and Winter Feasts with Colorful Roasted Root Vegetables. In the colder months, cravings for salads and steamed greens tend to wane. As temperatures drop, our bodies long for warm, hearty dishes. Yet, the need for essential nutrients remains. Roasting root vegetables offers an ideal solution, making the most of seasonal produce, meeting nutritional requirements, and ensuring lasting enjoyment with convenient refrigerated leftovers.

How to Roast Root Vegetables

Demystifying Root Vegetables

Root vegetables, categorized as plants with edible roots, grow beneath the soil’s surface. These vegetables, including onions, garlic, carrots, potatoes, and beets, among others, are staples worldwide, each thriving in distinct climates. Root vegetables, known for their affordability and versatility, pack a nutritional punch. They are rich sources of energy, fiber, vitamins, minerals, and antioxidants.

Ingredients You’ll Require

In this recipe, root vegetables take center stage. Gather the following:

Sweet Potatoes: The foundation of this roasted root vegetable recipe.
Parsnips: Adding a nutty and earthy flavor to the mix.
Carrots: A familiar fridge staple.
Beets: Choose red beets, yellow beets, or a combination of both.
Turnips: For variety, though optional.
Olive Oil: Provides healthy fats for cooking and crisping the veggies; both regular and extra virgin olive oil work.
Fresh Herbs: A blend of rosemary, thyme, and sage enhances the winter root vegetables’ flavor. For dried herbs, use half the quantity. Feel free to incorporate oregano or garlic if desired.
Salt and Black Pepper: Essentials for seasoning and a finishing touch.

This recipe’s adaptability allows you to use any root vegetables you prefer or have on hand. A combination of sweet potatoes, carrots, parsnips, red beets, golden beets, turnips, rutabaga, celeriac, onion, and/or red onion will work splendidly. While technically not root vegetables, butternut squash or any squash variety can also complement this roasted root vegetable dish.

A Nutritional Insight

Roasting vegetables is sometimes erroneously perceived as an unhealthy cooking method. Contrary to this belief, all cooking methods result in a minor reduction of water-soluble nutrients. However, cooked and roasted vegetables remain excellent sources of complex carbohydrates, micronutrients, and fiber.

Simple Steps for Roasting Root Vegetables

Roasting root vegetables is a straightforward process, requiring only a few uncomplicated steps. This recipe is so user-friendly that even novice cooks can master it effortlessly. Here’s how:

Peel and/or chop your root vegetables into bite-sized pieces.
Place the chopped root vegetables on a baking sheet, drizzle them with olive oil, and season with fresh herbs, salt, and pepper.
Toss the chopped root vegetables in the oil and seasonings until they are thoroughly coated, using your hands.
Transfer the pan to a preheated oven and roast until the vegetables turn tender, golden brown, and slightly crispy.
Upon removal from the oven, season with additional fresh herbs and/or flaky kosher salt as desired, and serve for a delightful dining experience.

Once cooked, serve the vegetables immediately with your choice of main course, add them to salads, or let them cool completely and store them in the fridge for use in breakfasts, lunches, and dinners throughout the week.

Pro Tip: To prevent red beets from affecting the color of other root vegetables, place them separately on one end of the sheet pan, tossing them with oil and seasoning individually. Although the color won’t alter the flavor of the other vegetables, it will enhance the dish’s visual appeal.

Do Root Vegetables Need Soaking Before Roasting?

Root vegetables do not require soaking before roasting. While soaking white potatoes can remove excess starch, leading to crispier results, most root vegetables do not benefit from soaking. Simply wash, peel (if desired), and chop them before roasting.

Is Parboiling Necessary for Root Vegetables Before Roasting?

There is no need to soak or parboil root vegetables before roasting. The high oven temperature efficiently cooks the vegetables, providing both sweetness and a crispy texture.

To Peel or Not to Peel Root Vegetables Before Roasting?

The decision is entirely yours! Many individuals prefer the taste and texture of peeled root vegetables. However, the skin is edible and contains additional fiber and nutrients.

Storage and Reheating

For storage, allow roasted root vegetables to cool completely and then place them in an airtight container in the fridge, where they can be kept for 3 to 4 days.

To freeze, transfer the cooled vegetables to an airtight container and store them in the freezer for up to 6 months.

For reheating, place thawed root vegetables on a sheet pan and heat them in a 400°F oven for 5 minutes or until warmed. Alternatively, you can reheat them in the microwave in 30-second intervals until warm, although overcooking may result in a slightly soft and soggy texture.

Beyond serving as a delectable side dish, these roasted root vegetables excel as a meal prep option. They store well in the fridge, pairing seamlessly with breakfast eggs, lunch bowls or salads, and

dinner meat dishes.

Roasted Root Vegetables

These roasted root veggies are the perfect side dish for any fall or winter feast. Whether you’re celebrating Thanksgiving, a holiday, or savoring a simple weeknight dinner, these vibrant and delicious roasted vegetables make a delightful addition to any meal.

Ingredients

2 sweet potatoes, cubed
2 parsnips, peeled and sliced
2 carrots, peeled and sliced
1 beet, peeled and cubed
1 turnip, cubed
1/4 cup olive oil
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1/2 tablespoon fresh sage, minced
1/2 teaspoon salt
1/8 teaspoon black pepper

Instructions

Preheat the oven to 425°F.
Wash, peel (optional), and slice or cube the root vegetables into 1-inch chunks.
Place chopped vegetables on a sheet pan, drizzle with olive oil, and sprinkle with rosemary, thyme, sage, salt, and black pepper.
Using your hands, toss the vegetables in the oil and herbs on the pan until well coated. (Note: To stop the red color of the beets from bleeding onto other vegetables, you can toss them separately in oil and seasoning and place them on one end of the baking sheet. While the color won’t affect the taste, it can be more aesthetically pleasing for some.)
Transfer the baking sheet to the oven and bake for 25-30 minutes until all the vegetables are tender and can be pierced with a fork.
Once roasted, the vegetables can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for 6 months.