Healthy eating is important to me, and so I’m always looking for new and unique salad recipes to introduce into my home. I recently visited one of my cousins, and she served this recipe for Easy Sheet Pan Oven Roasted Root Vegetables …I just couldn’t leave without the recipe!
But before we talk veggies, I just wanted to let you know that a group of talented Canadian Bloggers (all Food Bloggers of Canada members) have decided to share their savory and sweet Fresh from the Garden recipes with all of you. So be sure to scroll to the bottom of the page for some links to fantastic recipes! (You can also find us in all the social media by searching: #CDNFoodCreatives). A big thanks to our host Cassie, who can be found at Crumb Kitchen.
So back to our root vegetables …carrots, turnips, parsnips, beets, sweet potatoes, red onions, celeriac, a sprinkle of walnuts, and a simple balsamic vinaigrette – does that sound good to you?
This colorful vegetable “salad” is unbelievably naturally sweet, delicious warm, cold, or at room temperature. I was first introduced to this recipe for Easy Sheet Pan Oven Roasted Root Vegetables just a few months ago, but have whipped it up for family and guests many times since …it never fails to get a great deal of compliments! It’s very easy to throw together, and it’s very filling as well – and the leftovers (if there are any) make for very delicious lunches the next day 😉 But my very favorite thing about this recipe for Easy Sheet Pan Oven Roasted Root Vegetables is how healthy it is!
Let’s take a look at a few of these root vegetables …
Who doesn’t like this jewel-like vegetable? Truly a powerhouse of nutrients, as far as anti-oxidants are concerned. Beets are also a great source of beta-carotene. When roasted, the natural sweetness of this root vegetable is truly appreciated. Did you know there are also golden beets which are sweeter than their counterpart? Who says vegetables are boring?
This vegetable can easily be described as “white carrots”. Parsnips will provide you with a good source of fiber, as well as Vitamin C and some all-important anti-oxidants (to name but a few benefits).
The vegetable that looks like a planet! In order to get to the creamy white interior of this vegetable, you need to scrub and wash the root in cold running water. Once that’s done, start the trimming process. With a sharp knife, you should have no problem slicing through the exterior skin – the celery root only looks tough and hard.
As far as the health benefits are concerned, celeriac (also known as celery root) is another powerhouse of nutrients …for example, vitamins C and K as well as micro-nutrients.
As with the other root vegetables, red onions are a great source of anti-oxidants. Interesting to note that most of the nutrients are found on the outer layers. So be mindful when peeling away at your onion.
Did you know that root vegetables were once considered “peasant food”? Once you try this recipe I am sure you won’t object to eating these root vegetables. But don’t just take my word for it – try this recipe and see for yourself!
Origin of the recipe for Easy Sheet Pan Oven Roasted Root Vegetables:
My cousin originally found the recipe for this Easy Sheet Pan Oven Roasted Root Vegetables in the Food section of the local paper (recipe adapted from Sophie Dahl). The first time I tried it was a couple of months ago, when I went to my cousin Maria’s house for supper.
Maria and I grew up in the same house, as a result, we became particularly close. I guess you could say my childhood was a little like Full House – me, Mom, Dad, brother, sister, Uncle, Aunt, Grandmother, Grandfather, and two cousins, all under one roof! It was a really lively and fun way to grow up for sure. 🙂 Side-note – did you notice that Cousin Maria and I share a name? A lively and fun way to grow up, and a little confusing as well, ha!
I was the oldest of my siblings, but I was younger than either of my two cousins… and it was a lot of fun being younger than Maria! I still remember how she would take me on shopping trips with her, or accompany me to the movies, or give me advice about high school and about how to dance and about all that stuff that is super important to a teenage girl. She also brought me to my first concert …ABBA 🙂 She was like my big sister! And now, more than fifty years later (have I just revealed my age…? Oops…), she’s still sharing things with me – this time, it’s this recipe for these Easy Sheet Pan Oven Roasted Root Vegetables.
So I just want to express my gratitude to my big cousin Maria, for all the times she’s been there for me and for all of the wonderful moments we’ve shared!
Have lots of fun making this Easy Sheet Pan Oven Roasted Root Vegetables. I know you will love it! It truly is a great way to celebrate summer’s bounty. Hope it reminds you of childhood memories, like it does for me.
- 1 sweet potato
- 1 red onion
- 2 carrots
- 2 parsnips
- 1 small celeriac
- 2 red beets
- 2 yellow beets
- 1 turnip
- 2-3 tablespoons olive oil
- ½ - ¾ cup chopped walnuts
- ½ - ¾ cup crumbled feta or goat cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- ⅓ cup fresh parsley, chopped
- salt and pepper to taste
- Preheat oven to 425° F (220° C)
- Peel and chop all the vegetables into similar sizes.
- Place on a large sheet pan.
- Toss with olive oil.
- Arrange vegetables as a single layer and roast for about 30 - 40 minutes.
- Turn over a few times during this time.
- Add walnuts during last 5 minutes of cooking time (if using).
- Remove for oven.
- Transfer vegetables to a serving dish.
- Drizzle with balsamic dressing (see below).
- Sprinkle crumbled cheese (if using).
- While vegetables are roasting, whisk together all of the ingredients for the dressing.
- Set aside until ready to use.
Thanks for dropping by.
Ciao for now,
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